I love chips, for me they are the ultimate comfort food. However, I hate deep fat fryers and yes they have they’re place but that said I don’t possess one.
Therefore, I wanted to make sure that I was providing a healthy chip option for my boys. So this is what I do. And believe me you will find it hard not to make too many of these which kind of defeats the purpose of baking these rather than deep frying!
These chips need very little oil but the key is to make sure that the oil is very hot when adding the chips to the roasting pan.
1kg/21/4 lbs potatoes approx (depends how hungry you are)
3tbls Oil (Olive of vegetable)
1 – 2 tsp sea salt
A few sprigs of rosemary
Preheat the oven to 200 c/400 f/gas mark 6
So what potatoes work best? Well everyone has their favourite; I personally love floury or dry ones so I use either Roosters or Golden Wonders. Choose the biggest potatoes (about fist size) and peel, cut into fours (or more depending on the size). Rinse off any excess starch with cold water.
Next bring a large pot of water to the boil or as I do, just boil a kettle. Add a half teaspoon of salt and then carefully add the chips. Allow to par boil for about 10 minutes but check them, don’t allow them to over cook. That said I like my chips to be a little bit fluffy around the edges because they become really crispy when they are baking in the oven.
Once par boiled, using a colander, drain the chips. The next step is really important, the chips need to dry out before you put them into the hot oil. So leave them in the colander and put this sitting on the pot you’ve just used, for a few minutes. The chips will steam away and become lovely and fluffy.
In the meantime, heat the oil in the roasting pan for about 10 minutes. Then remove the pan form the oven, tilt it so the oil gathers on one side and add the sea salt and rosemary sprigs, let them sizzle for a bit, this will infuse the oil with the flavour of the rosemary and salt. Then add the chips, they should also sizzle when added, give the pan a good shake to make sure that all the chips are coated with oil.
Place the pan back in the oven and bake for approx 15 minutes (this may vary depending on individual oven temperatures).
After this time remove the roasting pan from the oven and give the chips a good shake again, this will allow the chips to become golden brown all over in the next phase of baking.
Place back in the oven for another 10 – 15 minutes.
The chips are cooked when they are a lovely golden brown all over and are nice and crunchy. Enjoy! Rx