There is no doubt that fresh chips are more work than their frozen counterparts. They are however completely worth the effort and when you finish eating you will think about starting all over again…

Ingredients
2kg Vivaldi potatoes, peeled 
4 litres of oil (I like corn oil but vegetable or sunflower will work just as well) 
Salt 
Vinegar - I like onion vinegar

Method
Heat the oven to 160c. Put a parchment lined large baking dish into your oven. 

You can ‘square off’ your potatoes if you want the chips to be perfectly square, sometimes I do but mostly I don’t.  It wastes potatoes and to be honest my family don’t care about the shape, just how long it is going to take to cook! 

I try to get potatoes that are not too big, I cut them in half and then slice them into slices.  The thickness depends on you, I sometimes make thin ones and other times thicker.  Once you slice them put them onto a clean tea towel and cover with another clean tea towel, you want the potato slices to dry out without oxidising.  

Heat your oil to 170c, if you have a deep fat fryer use this, otherwise use a large saucepan, thermometer and just watch the heat, oil can be very dangerous so you need to be careful.  Cook your potatoes in batches, you don’t want to overcrowd your pan but at the same time you don’t want to have too few in there or cooking them will take some time. I try to do mine in batches of 3. 

Fry the first batch and when they are just starting to turn ever so slightly golden remove them on to kitchen roll. Repeat with your other 2 batches.  Turn the oil pan up to 190c and fry a third of your potatoes for a second time until nicely golden.  Turn down your oven to 140c.  When you pull these chips out, put on to kitchen roll, put your next batch in and then put the doubled fried chips into the oven.  Repeat until the chips are all doubled fried.