Not a recipe, more a method. Oven baked chips use far less oil than deep fried and you can bake the sausages at the same time.
The emphasis with the chips is definitely on chunky. Tis is not French fries land. Use large potatoes which you have scrubbed but not peeled (extra taste in the skins). I normally use large baking spuds but in early Summer try large new potatoes.
For a real change use peeled sweet potatoes.
You can add different flavorings to the chips as the cook, this can chime with the sausages you are using - try several cloves of unpeeled garlic, a sprinkling of paprika or a some strong herbs like rosemary or sage.
A few glugs of mild olive oil (you dont need extra virgin) or sunflower oil
Sea salt and black pepper
Pre-heat the oven to a high heat - gas mark 8 or 230 degrees
Scrub the potatoes (dont peel), cut the potatoes into 1 cm thick chips (say 8 per large potato)
Pour the oil onto a shallow baking tray in the oven until hot, add the chips and mix well
Add any flavorings such as a few cloves of garlic, some Rosemary sprigs or sage leaves and sprinkle with sea salt
Bake for about 30 minutes turning occasionally
Any, think of combinations - Toulouse with garlic chips, a sage Lincolnshire, Lamb or Mutton sausages with Rosemary chips, Chorizo with paprika.