Came across this recipe today.

1. Peel the potatoes and cut into thick chips. Soak in cold water for 30 minutes. Drain and transfer to a pot with two litres of fresh cold water and add the white vinegar. Bring to a low simmer, then reduce the heat and simmer for 20 minutes. Drain the chips and arrange on a baking tray. Dry the chips in a low oven (about 60C, fan-forced) for 30 minutes.

2. Heat the oil to 200C and fry the chips in batches for three minutes each, allowing the oil to return to temperature between batches. Drain the chips on a wire rack or absorbent paper, uncovered for 20 minutes. You can freeze the chips at this point for frying later.

3. When ready to serve, fry the chips again at 200C for a further three minutes until golden brown.

http://www.goodfood.com.au/good-food/cook/adam-liaws-fish-n-chips-three-ways-20140407-36861.html

Not exactly fast food then must say looks very tasty but 2 hours in a very hot ISSAN kitchen mmmmmmmmmmmmmmmmm??

cut into finger size,soak for 30min.deep fry on med.heat then on high till crispy and golden brown,

drain and eat before they go cold. gone in 60seconds.

The recipe is for what are commonly called "triple cooked chips". Heston Blumenthal is a great advocate thereof - and possibly their inventor. Done well they are very, very good.

I suspect the temperature for the first frying is wrong. More likely 130-150 C. (Slow first frying to cook them through, then a hotter frying to crisp them up.)

However, in Thailand, a waste of time because the potatoes available here just aren't of a good enough quality.

A ten minute fry in oil at 130c should do. Can then be frozen. To eat simply re fry at about 180 degrees until golden brown.