Peel the potatoes and chop them into half-inch pieces.

Rinse the chopped potatoes under cold water in a colander to remove starch.

Microwave the potatoes until they are soft.

Transfer the potatoes to a clean tea towel and dry them thoroughly.

Heat peanut oil in a deep fryer or pot to approximately 180 degrees Celsius.

Carefully submerge the potatoes in the hot oil.

Fry until the potatoes are golden brown and floating.

Remove the chips from the oil and place them on kitchen roll to drain excess oil.

Transfer the chips to a warmed serving dish.

Season generously with white pepper, sea salt, and malt vinegar.