clive, the thicker chips as you've described are called steak fries in the nyc area, and the thin little lacey ones are called shoestring fries.
i prefer steak fries, or the thicker chips as well.
i love the chips (crisps), fried in good spanish olive oil, that you get in spanish/portugese restaurants here. they're mostly crispy around the outside, like a regular american potato chip, but are slightly soft in the center, like a french fry.
has anyone tried bertolli's or berio's extra light olive oil? it has a higher smoking point (468 degrees) than regular olive oil. i use it often for high temp browning or frying, even in my wok. it doesn't have much of an olive flavor, so it can replace most oils without changing the taste. on the other hand, i often add a little evoo to the dish at the end if i want that olive oil flavor.
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