Describing potatoes as a “gastronomic phenomenon”, they can be roasted, turned into creamy mash, or made into beloved chips, which can come in all shapes and sizes.

There are skinny fries and chunky wedges, but Jamie Oliver said: “A proper fat hand-cut chip is something else.”

Revealing how to make the “perfect chip”, the chef said: “If you’re going to do it, do it right.”

Requirements include Maris Piper potatoes, sunflower oil and Maldon sea salt to make the best chips of your life.

“Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt,” the chef asserted.

Chips

Ingredients

• 800g Maris Piper potatoes
• Sunflower oil

Method

Chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on.

If you don’t have a deep-fat fryer, then you should use a large, sturdy pan that is filled halfway (about 8cm deep) with sunflower oil on medium to high heat.

Check the temperature of the oil is 140C with a thermometer; without a thermometer, you can wait for a raw chip in the oil to float.

Once heated to 140C, use a large metal sieve to gently lower the chips in the pan for about eight minutes, or until soft not coloured, then remove to a tray to cool.

Turn the heat up more, and check a blanched chip floats to the top of the oil to show that the temperature has raised to 180C.

Fry the chips (using the metal sieve) in this higher heat until the chips have a golden colour, then remove to a bowl lined with kitchen paper, shake, and season with sea salt.

Once seasoned, the chips are best served immediately – whether you choose to have a condiment with them is your choice.