oven chips
Frying chips at home is more bother than I can be doing with - all the oil, getting the temperature right, frying twice etc. And all while your trying to cook your steak to perfection. The answer, of course, is oven chips - essentially roasties in wedge-shaped chip form.
medium sized (about 140g each) king edward or maris piper potatoes groundnut oil
coarse sea salt
Cut each potato into 8 to 12 wedges, depending on the size of the potato and how chunky you want your chips to be. You want the curved edges still wide enough so they'll stand up in the roasting tin. Put in a colander and steam over boiling water, covered for 10 minutes. Remove and leave to dry. If you think the chips are robust enough, shake the colander to fluff them up a bit. Other wise, scrape gently with the tines of a fork. Heat the oven to 200C/180C fan. Brush the bottom of a roasting tray with oil; put the potato wedges in curved side down and drizzle with more oil. Roast for about 30-40 minutes, turning a couple of times, until golden and crisp. Drain on kitchen paper and season with the sea salt.
medium sized (about 140g each) king edward or maris piper potatoes groundnut oil
coarse sea salt
Cut each potato into 8 to 12 wedges, depending on the size of the potato and how chunky you want your chips to be. You want the curved edges still wide enough so they'll stand up in the roasting tin. Put in a colander and steam over boiling water, covered for 10 minutes. Remove and leave to dry. If you think the chips are robust enough, shake the colander to fluff them up a bit. Other wise, scrape gently with the tines of a fork. Heat the oven to 200C/180C fan. Brush the bottom of a roasting tray with oil; put the potato wedges in curved side down and drizzle with more oil. Roast for about 30-40 minutes, turning a couple of times, until golden and crisp. Drain on kitchen paper and season with the sea salt.
