Place the potatoes in a large pot and cover them with water. Turn the heat to high, and allow them to boil for around 10-15 minutes. I like to boil mine for 15-20 minutes, so they're cooked through. I do this because when I'm hungover and in need of chips, I don't want to wait for them. If they're already cooked through, any colour and crunch they acquire in the oven is a mere bonus. Just a thought.
Preheat the oven to 180 degrees Celsius. Cover the base of a large baking tray with olive oil. Place it into the oven to heat when your potatoes have about 10 minutes left. You might need to use two trays, depending on their size.
Once the potatoes are cooked, allow them to cool and steam dry slightly before slicing into your desired wedge/chip shape.
Sprinkle a good bit of sea salt into the hot olive oil, swirl it around a little, and lay your chips, one by one, onto the tray. Make sure you leave space between each chip. Overcrowding does nothing for crunch factor.
Cook the chips for 30 minutes, before turning them and cooking for an additional 30. For extra crunch and colour, you might like to turn the grill on just before the end.