Triple-Cooked Chips

I won’t lie. Good chips are a shag to make. They involve three different stages and a quantity of boiling-hot oil. Not a problem in itself (although I still shiver when remembering those government adverts of my youth, where some poor, unsuspecting fool would throw water on their deep-fat fryer ... with predictably horrific results), but cooking chips does tend to make the house reek of fat. My wife actually bans me from doing it inside. So I have to sit outside, frying away al fresco.