Everyone loves crispy home-style potato chips. Not the thin crispy style…the thick style with crispy skin and tender potato inside. There are a lot of ways to cook the ‘perfect chip’, and I’m not debating them here. But here is one way that is easy and a lot of the work can be done ahead of time. Many people would argue that the best chip needs to be double or even triple cooked. These chips are double cooked. For these chips I used medium red potatoes. I find these make great chips. I boiled the potatoes whole until ‘just’ fork tender. You should be able to insert the fork into the potato with a bit of resistance. It’s important not to overcook the potatoes. At this stage the potatoes should still be firm and seem ‘under-cooked’. Drain the potatoes and cool a bit under cold water, then leave the potatoes out to cool (and dry out). The potatoes at this stage can be placed into the fridge and stored for up to 3 days. When you’re read for chips, heat a deep pan with your oil of choice, deep enough for the chips to be fully submerged. Chop the potatoes into nice sized pieces (I cut the potatoes in half lengthwise, then make perpendicular cuts). Deep fry until browned and crispy, then salt and pepper to taste!