With more time in lock down, my partner has finally perfected the home made chips! This is his fool proof way to get lovely crispy chips at home using just potatoes. This recipe makes a generous helping for two people, so just amend it as needed if you want more or less going forward.
- 3 – 4 potatoes, roughly all the same size
- salt and pepper to taste
- oil for cooking
- Cut the potatoes in chip shapes. I have found the best way is to cut the potato in half, then cut them length ways into three sections. We prefer quite chunky chips but this method can work even if you want slightly thinner chips, just make sure to check on your chips more often while they cook.
- put the potatoes in a pan of water and bring them to a boil. Boil the potatoes for 3-5 minutes, depending on how thick you have cut them.
- Drain the water from the potatoes. Once the pan is empty, leave the lid on and shake the potatoes in the pan a few times. When you take the lid off, the potatoes should be covered in a light layer of starchy goodness. This starch is what will help them crisp up.
- Lay the potatoes onto a baking pan and cover with a generous helping of olive oil, salt and pepper. Mix them all up and make sure that they are all covered in oil. TIP: Sometimes we will also add some roast potatoes seasoning to give them a fuller flavour, but you could also add paprika to give them a little kick.
- Cook in the oven at 200 degrees (Celsius, as I am from England) for 20 minutes. Take them out and give them a little shake around the pan and flip them over so they get nice and crispy all over.
- Cook in the oven for another 15 minutes, or until they are dark and golden. We like ours very crispy so we let them get near-burnt before we take them out.
- Take out of the oven and serve! We add another little sprinkle of salt and chow on down.
Overall: 20/10. My partner is a good (vegan) egg and definitely knows how to make a good chip. I am indeed one very lucky lady!