Pre-heat the oven to 200C/390F.

Prior to boiling the potatoes you need to wash the starch off first which will help make them crunchy. Rinse under cold water and allow to soak for a minute, then pat dry before placing in a large pan of cold water. Par boil the chips for 4 mins until they are just beginning to soften. Drain well and allow them to cool completely. (A few hours in the fridge is best.)

Pour a generous amount of Mellow Yellow cold pressed rapeseed oil onto the baking sheet and pop it in the oven for 8 mins until piping hot.

Carefully tip the chips onto the sheet and spread them out. Season with salt and pepper. Bake in the oven for 25 mins, then turn them over in the oil and back into the oven for another 25 mins until golden and crispy. Drain on kitchen paper before serving with the garlic mayo.