Chips, photo by PH Morton
Oven Chips
My favourite variety of potatoes to cook as chips is the red skinned, Desiree, which was first cultivated in The Netherlands. ‘Désirée’ has a distinctive flavour with its yellow flesh, which is waxy and firm, that hold itself. It is perfect for many recipes and of course ideal for making chips.
Ingredients
3 large Desirée potatoes, peeled, cut into 1cm-thick sticks (chip size and not French fries size)
groundnut oil or olive oil for drizzling
sea salt and freshly ground black pepper
Method
Preheat the oven, preferably at its highest setting, around 230-250 degrees centigrade.
Boil water in a large sauce pan. Turn off the heat when water has boiled. Add the chips and leave to blanch for 5 minutes.
Drain the chips thoroughly.
Spread the chips into a roasting tin, drizzle with oil (experiment with oil – you might want to use coconut oil or rapeseed oil), make sure the chips are coated evenly with with oil.
Season with salt and pepper.
Bake for about 30-45 mins, turning the potatoes so all sides turn golden and crisp.
Enjoy with a home-made mayonnaise or with the faithful tomato sauce.