Lots of vegetable oil or peanut oil
Peel potatoes. Cut into long chips (1.5cm thick) and pat potatoes dry.
Pour the oil into a large saucepan, wok or deep-fryer. as a guide it should be half-full. Heat the oil (a medium to high heat). When you think it is ready drop in a small piece of potato skin. If the oil sizzles when dropped into oil your ready to start.
Divide the chips into 3 batches and batch by batch drop into your oil. Each batch will take about 5 mins or until they start to colour. Once cooked use a slotted spoon to remove the chips from the oil. Repeat until all batches are cooked. Allow the oil to reheat between batches.
Remove the oil from heat. Allow chips to cool for 10 mins.
Once cooled re-heat your oil and cook chips a second time in 3 batches. This time cook chips for 7-10 mins per batch until golden. Repeat until all batches are cooked.
Season with salt, a lil’ bit of fresh rosemary and serve.