We used to blanch off in large batches in case we got a rush on (the shop was on the seafront in Ryde, Isle of Wight, and quite often we’d get two coachloads of grockles wanting haddock and large chips). We used solid vegetable oil, although beef tallow is best. Our blanch was 6–8 minutes at 115 °C, i.e. very cool oil. Final cook was about 2 minutes at 190 °C (the temperature would immediately drop to 180). Damn good chips, though I say so myself. I think they actually improve if there’s a gap between blanch and cook, an hour or two maybe. We would blanch 15–20 lbs, say, and then put them up over the fryers in trays. That let the holdover turn the insides nice and squishy so that you could finish them off in under a couple of minutes. We used Maris Pipers or King Edwards if not available. I’ve had some success with Desiree when cooking chips at home. Unforunately I’m currently pretty restricted in my choice (Costa Ricans seem to be unaware of the difference between waxy and floury—potatoes are potatoes are papas). I’m taking my new fryer for a whirl, see how it turns out.

Wash your spuds (ooer)
Chop into thick wedges leaving the skin on
Microwave until slightly soft (this is only a shortcut, you can just add to the grill/oven time)
Place on oven tray, brush with mixture of olive oil and good quality chilli-sauce (the kind with real chilli-seeds; the stuff won’t really mix but you’ll work it out)
Add salt/pepper
Place into pre-heated oven
Bake for about 7mins
Grill for about 5 mins or until crispy brown

Great alternative to chips and healthier. Like it matters.

You’d probably be better off at your local Farmers’ Market . . . check this out for nonsensically arcane and complex hoop-jumping requirements for selling food on eBay:

http://pages.ebay.co.uk/help/policies/food.html

:o(

H