This version is from my boss, John O'Neill. He's irish, so knows his way around the taters...
Ingredient - amount
ok! Cook at least 2 or 3 large potatoes each as you tend to eat more than you think :)
Ingredients:
potatoes - I think the either rooster or desiree are best (the two common red potatoes)
fat - olive oil, goose fat or sunflower oil
Method:
Pre-heat the oven to 180
1) cut potatoes into thick chips
2) wash chips in water to remove the starch. You will need to change the water at least once
3) dry the chips in tea towels - this is very important as wet potatoes will not crisp up
4) put in single layer on a large baking tray and lightly coat with either olive oil, goose fat or sunflower oil. The theory here is that if the tray is too cramped then you will steam the potatoes in their own juices as opposed to frying them and they will not brown.
5) roast in the oven for 45mins to 1 hour depending on how hot your oven is. From about 40mins in give the chips a giggle every 10 mins or so, but not too often as you will break some chips in the process.
6) take out of oven and drain in a colander lined with kitchen paper or tea towel.
7) toss in salt and serve
Thing to note - opening the oven door regularly to check the potatoes (every 5 mins or so) will let out the steam in the oven and actually aid the crisping process, at the expense of speed of cooking!
Non-procedural information
Links to web pages.