You appear to be quite the gourmet, Steve.

I have always thought that the finest chips (= French fries for our transatlantic cousins) were made using beef dripping. I cannot remember the actual temperatures, but you cook them for X minutes at the lower temp, to blanch, and then for Y minutes at the higher temp.

My understanding is that cooking chips this way is actually healthier than the chip shop method of deep frying in oil.

I do like your method of oven cooking the chips ... makes sense to me. I will definitely try that, and I look forward to any other culinary tips you choose to post on Mudcat.