Matchstick chips

• large potatoes↗2

  about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)

• plain flour↗about 3 tbsp tbsp
• cayenne pepper↗½ tsp tsp
• oil

  for deep frying, (ideally light olive oil)

Step-by-step instructions

1. 1

   Square off four sides of each potato, then cut into 5mm slices. Stack the slices 2 or 3 a time and cut into thin 5mm sticks. Drop the chips into a large pan of cold water for 30 mins to get rid of excess starch.

2. 2

   Drain in a colander, then tip into a clean tea towel, gather into a bag, twist well and whirl a few times in a large circle to spin out the water (this may be best done outdoors).

3. 3

   Heat a deep-fat fryer, a third full of clean oil, to 180C. Fry the sticks, 2 handfuls at a time, in a chip basket, for about 2 mins until they are a crisp russet brown. Tip onto a paper-lined tray and sprinkle lightly with a little more salt.

4. 4

   If making mussels too (see 'Goes well with') - while the mussels are draining and before you finish the sauce, place the potato sticks in a large shallow bowl, sift over the flour, cayenne and ½ tsp salt; mix well.