Extremely basic, just peeled and cut potatoes straight into a deep fryer. No soaking or anything.
Ten minutes at 150°C to turn em soft, then out of the oil, up the heat to 190°C, then back in until crispy. Usually barely a minute.
This has netted me the most consistently good results without too much prepping.
Those char-dotted edges look gorgeous.
I really wish I had an oven for this, I have one of those microwave-convection thingys, and it simply doesn’t get hot enough. It works for cast-iron pan-pizza, but not for this type of thing.
This has me wanting to try and use my fireplace somehow…