I follow the Potato Council's advice for traditional chips:-
Place chips in a pan of cold, bring to the boil then simmer for
2 minutes (allumettes) or 3-4 minutes for thicker chips. Drain them
and leave them to cool.
Pre-heat dripping, lard or vegetable oil to 120°C in a deep-fat
fryer. Blanch your chips two or three handfuls at a time until they
are soft but not coloured. Remove from the fat and drain.
To serve the chips, re-fry them in hot fat (200°C) until they
are crisp, season lightly and serve immediately.
And yes, this produces perfect chips!