I prefer chips done as roast potatoes - boil in salty water with the peel added, fluff up with the lid, leave to steam the moisture away and cool, then throw onto a preheated baking tray with generious vegetable oil, salt and rosemary, turning after 15-20 minutes.
Here was the recipe I'd used before, it's just so inconsistent. Tough without electric fryer, temperature varies so much in a cast iron pan. Boiling, oven cooking in vegetable oil then deep frying works.
200g maris piper potatoes per person
vegetable oil
• Peel your potatoes and cut into chips – approximately 1cm for thick-cut chips, half that for thinner ones. Rinse well under cold water, then drain.
• Put the chips into a pan of cold, salted water, and bring to the boil. Turn down the heat, and simmer until just soft to the point of a knife.
• Drain, pat dry and allow to cool, then put in the fridge until cold.
• Heat your fat to 120C, and add the chips. Don't overcrowd the pan. Blanch for about five minutes until cooked through but not coloured.
• Remove, drain, pat dry, and refrigerate.
• When you're ready to eat, heat the fat to 160C and add the chips. Cook until crisp and golden, then remove, drain, season and serve immediately.
