Following a fairly lengthy period of trial and error, I believe I have finally found/developed a good, reproducible method of cooking really good chips at home. I've tried various methods, sizes, potatoes, oils etc and have finally hit upon this - it's a modified version of Heston's triple cooked method - however, I find more success using King Edwards and shortening the initial boil. I also make my chips thinner than his recipe. Anyway, here goes: Potato - King Edward Oil - brand new, unused rapeseed Size - half inch square, length unimportant Potatoes completely peeled Method: Phase 1 - rinse in cold water until it runs clear, then place in pan of cold, very salty water. Bring up to gentle simmer and cook for 6 minutes until just flaking at the surface. Drain and cool on a wire rack until completely cold. This seems to be THE critical step. Phase 2 - fry in the deep fryer at 130c for 7 minutes. Drain and pat with kitchen paper to remove as much oil as possible, and again cool on a rack until completely cold. Phase 3 - fry in the deep fryer at 175c for 6 minutes. Drain on kitchen paper, season with fine sea salt and serve immediately. It amazed me the difference it made re-using the oil, even just once - the result was so inferior to using brand new oil. I have to say the chips it produces are really, really good, though perhaps not something I should get into the habit of making too often! Any other forumites use a similar/different method to this??