Peel the potatoes and cut into even size chips roughly 5 to 7 cm long and 1 cm thick. Wash them well in water.
Place the potatoes into a saucepan with the salt and cover with cold water, slowly bring the water up to just under a simmer and cook very gently till just tender.
Very carefully drain the potatoes and place onto a wire rack to cool completely.
Transfer potatoes onto a clean kitchen towel in a single layer and place in the fridge for half an hour.
Heat the oil to 170 degrees, place the potatoes into the oil in small batches and cook for 5 minutes, the potatoes should still be white, not browned,
Remove the potatoes onto kitchen paper to drain. Once all the potatoes are cooked raise the temperature of the oil to 180 degrees,
Again working in small batches add the potatoes to the oil and cook for a further 3 minutes till the potatoes are crisp and golden brown.
Drain onto kitchen paper and season with sea salt, serve immediately
Preparation: 10 mins
Cooking: 40 mins
1kg Rooster Potatoes
1 tbsp coarse sea salt
3 litres neutral oil for frying