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They alway reckon the best potatoes for chipping are Lincolnshire ones, and the best new pots are Kentish ones either from Thanet or the Romney Marsh areas, just boil for a few minustes then melt some butter over them mmm i can taste them now !wink!

so, in effect, you are slowly boiling them in oil?
No thanks!

To make the tastiest cripiest chips you need to cook the chips on a low gas in Maize oil until they are white in a chip basket, then take them off and put the gas on full until the oil begins to smoke then plunge the white chips in until they are brown, take out put on a white paper, salt and they are ready.These are what are known as French Fries or Pomme Frites.
Mike Freeman.

Just make sure you have a fire blanket handy if you follow the Freeman method

Oil that's smoking hot is only a few degrees short of its ignition temperature.

The only drawback with the two frying system is that the potatoes do absorb a fair bit of fat during the initial lower temperature frying - cholesterol phobics might prefer to par boil in water instead BUT make sure the parboiled chips are as dry as possible before chucking them into very hot oil ( otherwise you and your kitchen walls will get a nice coating of splattering chip fat )

The oil absorbed by the chips during the first low temperature frying forms the crispy outer layer during the second high temperature cook.

Ergo, crispy on the outside, fluffy on the inside.

Just like me really

Apparently Rapeseed oil is suppose to be good for cooking and is healthier than olive oil, but has anyone tried cooking fish n chips with it ?

Chipoil

My recipe for perfect chips is
1 x Telephone
1 x Chippy menu

Sit and wait

Yummy