What is the average temperature to cook chips at?

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!