Triple cooked chips

Peel the potatoes and cut into wedges, putting each straight into water so it does not brown.

Rinse under the faucet until the water runs clear of starch.

Bring water to a simmer with a big drop of salt; add the potatoes uncrowded, stir gently so none stick.

Simmer 14 to 17 minutes, stirring every minute or so to rough up the outsides, until cooked through and nearly falling apart.

Lift out gently onto a rack and freeze about 10 to 12 minutes to cool.

Fry carefully, placed by hand, in oil at 275 for about 10 minutes until light golden.

Back onto the rack and into the freezer for 10 minutes.

Heat the oil toward 350 with beef tallow melted in; fry the chips four to five minutes until coloured.

Drain on the rack and salt immediately so it sticks; serve with ketchup covered in black pepper.