I dislike deep frying so when I make chips for the family I bake them. Usually I cut unpeeled potatoes into wedges, toss them into a bowl, dribble a little olive oil and mix with my hands. Then I tip them onto a baking sheet and bake in a hot oven for about half an hour. Sometimes I add garlic and rosemary or some spices. They are much healthier this way as you can get away with a just a splash of oil. Sometimes though, the urge for big golden crunchy chips comes over us. When this happens I make roast chips. I make them exactly as I make roast potatoes, the only difference is the way they are cut.
Main crop spuds are best. These are Marfona which I buy in 20 kilo sacks for £4 from a farm shop.
I peel them and cut them into wedges -6-8 per potato.
Next I parboil them. This softens and roughs up the edges of the potatoes which is the key to good crunch.
Bring them to the boil and let them boil for about 3-5 minutes.
While the potatoes are boiling heat up the oil in a roasting tin or a sturdy baking tray with a deepish rim. You need to coat the tins with oil but it doesn't need to be any deeper than about 2 mm at the most. Put the tins in a very hot oven, I set my fan oven to 200°c which is 220°c in a conventional oven. I made a lot of chips so I used both my roasting tins and a baking tray.
After the potatoes have had their 3-5 mins boiling drain them and then tip them back into the pot to dry off. Put the lid on and put the pot back on the hob over a low heat. Holding the lid on with oven gloves shake the pot vigorously over the heat. This dries the potatoes and scuffs up their edges.
Now carefully take the roasting tins out of the oven. Place the chips carefully in the tins. I used long-handled tongs for this but still managed to splash oil all over my jumper. Make sure each chip has its own space on the tray so that it gets its share of the oil. Turn them gently to coat with oil.
Put them back in the oven (don't alter the temperature) and leave them to bake for about 30 mins.
Surely everyone loves a big golden chip?
Well maybe not everyone.