I'll tell you something else SC.
https://www.dikes-direct.co.uk/super...colour_FFF.jpg
These are unashamedly quite superb and another monstrous time saver. I thought I'd gag at the concept but these really are very good.
Do you ever experiment with the larger chip?
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 have been known to feel some big chip curiosity, but lack the courage to dive in.
I'll sometimes dabble with half an inch or so.
I once deep fried an entire par-boiled potato. It was much like a roast potato, but more futuristic.
My old man takes the smallest potatoes from his crop, anything
less than golfball-size, steams them and then rubs the skin off with the fingers before deep-frying them.
Good job.
Your father is a wise man, r. Mine, on the other hand, is Irish, which means that, should any boiled
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.
