Soak them first to remove starch, then dry them. Have to be twice fried as well, 4 min at moderate temp followed by 2 minutes sizzling.
They are from the oven.
Par boiled until the edges just start to flake
Left to steam until completely dried.
Salt, pepper and olive oil
Then into 200c oven
I suspect leaving them until they are very dry was a big help.
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Oh yes.
Chop and dry potatoes. Olive oil, salt. Into the oven at 200, whack it up as high as it will go at the end.
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A ‘recipe’ for chips 
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I presume you are feeding an entire family?
Browns look nice… I’m not a rancheros man. Lot of effort for little return.
6.5/10
Are you shacked up bro?
Just two. There’ll be a few hash browns there for tomorrow morning.
Rancheros are the business. My favourite brunch food I’d say.
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There’s a few right good cooks around here. Its been a while since I posted a picture of my dinner but I’ll do so this evening, and it will be apt for the ravenous thread.
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She must have some appetite. Fair play to her.
Looks class. Fire up the recipe for that please.
courgette, red onion, brine.
Stick to the toasted sangidges mate.
Cider vinegar brought to boil with caraway seeds, mustard seeds, chilli flakes, peppercorns, salt, turmeric and caster sugar. Left to cool.
Courgette soaked in salted water for an hour or so then dried.
Onion and courgette to the jar and fill with the cooled pickling liquid.
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I’d make the Sunday dinner most weeks and its always good, but occasionally you just take it up notch and knock it out of the park. This was one of those occasions. A humble roast chicken, with steamed spuds, garlic potatoes, peas, honey and cumin roast veg and a serious gravy. The picture really doesn’t do it justice.
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So, roast potatoes. Lads calling them chips 
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I’m after ating half a lamb, in chopped form. Unrale
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