..OK, not rocket science, but my key to gorgeous home-made chips is cook ‘em like roast potatoes.
Preheat 1-2 tbsp of oil in a hot oven (200°C).
Cut the potatoes into chunky chips (leave the skin on). I go for anything from 1-2cm thick.
Par-boil for 5-10 mins, depending on thickness, then drain, allow to ‘dry’ for a minute and sprinkle with semolina (about 1tbsp).
Gently toss, just a little bit else they’ll break up and become mashed potatoes!
Bake for about 25 mins. Serve in a stack if you’re feeling a bit Billy Bistro. If not, just chuck ‘em on the plate and watch them get scoffed! I like a good grind of salt and pepper on mine and a splodge of mayo on the side, but you do it your way!