Chips in olive oil = heaven!!
You might try looking for something called " Sansa de Oliva" - basically it's the oil extracted from the final pressing process. Just when you thought nothing was left, SPLAT! out comes the sansa. Good for deep-frying.
I think I can safely say I NEVER use frozen potatoes to make chips. Fresh or die.
Plus I think the UK members amongst us ( and the Spanish, too) tend to like our "fried potatoes" a whole lot thicker than those shoelace-y things you guys all make!!!
Perhaps we're just not refined!
"Chips",for me, must be at the very least
1/2 inch thick. Otherwise, they're French!
Who's ever heard of French-Fried Fish 'n' Chips!!??