These are unashamedly quite superb and another monstrous time saver. I thought I'd gag at the concept but these really are very good.
I must admit that, when I do fish and chips, I simply cut them thick and cook them in one go at about 180 for that authentic chip-shop style chip.
I'll sometimes dabble with half an inch or so.
less than golfball-size, steams them and then rubs the skin off with the fingers before deep-frying them.
Good job.
potatoes ever be left over and designated for use as sautee potatoes for the morning's breakfast, they will inevitably disappear from the fridge as the aged p will have scoffed them cold like a savage.