- 6 large floury potatoes, such as Maris Piper, King Edward, Desirée (about 1.6kg/3lb 8oz)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp celery salt
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- flaked sea salt, to serve
Heat oven to 200C/fan 180C/gas 6. Peel 6 large floury potatoes and cut them into long chip shapes – the thickness you do is entirely up to you, though the width of your finger is ideal.
Rinse under the cold tap and pat dry with a tea towel.
Spread the chips on a large non-stick baking tray and toss with 2 tbsp olive oil and 1 tsp celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one.
Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on flaked sea salt to serve.