Potatoes, cut in...well, chips
Fresh oregano or marjoram (I used the latter as I have loads in the garden-dried will also do)
Wash, peel and cut the potatoes. Mix them with your finely chopped herb. Heat your oil on a medium fire until it looks like it's bubbling. When you drop a chip in it should start cooking fast. If not, the oil is not hot enough. Put all your chips in, give them a quick stir with a straining spoon (ladle with holes?) and allow to cook for about 15 minutes. Check if the bottom side is crispy and golden, then carefully turn them. Cook for another 5-10 minutes-until you're happy with them. Take them out on a dish with kitchen roll at the bottom so you get rid of the excess oil. Don't forget to turn the oil off :-).
Add salt as you please and enjoy!