- Parboil your potatoes and drain, allowing some steam to release before chucking them in the oven. And I mean parboil until getting close to tender, absolutely before they can break apart at the ends
- Preheat your oven to 200 degrees Celcius and in it….
- Preheat your oil in a heavy-based roasting pan that maintains a high level of heat. The oil needs to get HOT; shimmering, dangerously burning hot. Olive oil, rice bran, coconut, it doesn’t actually matter as long as it is hot
- Cut your potatoes to a fairly even size and keep the delicious skins on
- Never allow chips to overlap in the pan and don’t over fill or the potatoes will steam more than they roast; use 2 pans if you must, washing be damned
- Add your flavour to the pan; don’t be shy with salt, herbs and spices
This recipe covers enough side serves for a family of four, so increase as necessary
5 large floury potatoes
4 tablespoons of oil
1/2 teaspoon of salt
2-3 tablespoons of your preferred herbs and spices for seasoning
- Preheat the oven to 200 degrees Celcius and pour the oil into your pan(s) and put these into the heating oven.
- Meanwhile cut your potatoes into desired chip or wedge shapes. Place the chips into a large pot and top with cold water and a pinch of salt.
- Bring to the boil and allow to simmer until the potatoes are close to tender
- Remove from heat and drain the chips in a colander. Allow to steam off for a few minutes.
- Remove the roasting pans with hot oil from the oven. Carefully distribute the chips into the pans, tossing in the oil. Add your seasoning and then ensure that the chips are laid flat against the pan and are not overlapping.
- Roast for 30 minutes or until the chips are crisp and golden. Remove from oven and serve immediately. These chips are particularly brilliant as they stay crisp even once cooled.