Step 1

Preheat your oven to the highest setting that it will go to, in my case this was 250˚c (fan oven).

Step 2

Chop the 1.2kg of potatoes into 1/2 inch chips.

Step 3

Place the chopped potatoes into a large saucepan. Cover the potatoes with water and salt heavily. Cover and bring the pan to the boil, then cook the potatoes for 1 minute.

Step 4

Drain the potatoes into a colander and cover with the 2 tablespoons of flour. Vigorously shake and toss the potatoes in the colander until the flour has evenly coated the chips and the potatoes have a slightly "fluffy" exterior.

Step 5

Pour the 2 tablespoons of sunflower oil onto a large baking tray and place into the oven for 5 minutes or until the oil is smoking hot.

Step 6

Remove the tray from the oven and tip the prepared potato slices onto the hot oil. Turn the potatoes to coat them in the oil, season with a generous amount of salt and place the tray back into the oven. Roast for 20 - 25 minutes, turning halfway through, until golden brown and crispy.