Originally Posted by regga
I did exactly what everyone said cooked them at low temp until cooked but not coloured then let them go cold and turned up temp and cooking until coloured but they were not crisp and they were tastless. I used serbago. The only choices of potatoes I have are them desire and new. Also I used peanut oil. What oil do you use and what gives them flavour?
I don't have a problem with flavour using sebago potatoes regga, all spuds are a bit bland. I would guess you used red soil from Atherton and the new potatoes could be from Victoria, they've just started digging. Don't use desire, they're more for boiling. Try and get some true pontiacs, red skin, they work well. Sounds to me that they just needed a bit longer on the second cook. Give the olive oil a go for sure, for cooking at home it's not that expensive and you won't need to crank the temp up so high. If you used it at 165C for both cooks the chips will take a little longer but they will be more crisp.
Trial and error is the go