Hand-cut oven chips
I’ve yet to meet a potato I haven’t liked. Agria, Yukon, Desiree, Nadine, Rua, Red Rascall, I love them all. Boiled, mashed, piled atop a Sheppard’s pie, in salads or particularly deep-fried. Potatoes, salt, oil, it never ceases to amaze me how three simple ingredients can produce so much joy!
I’ve never been a fan of deep frying at home – its messy and smelly and, well, I also think if I got too excited about it I would be tempted to deep-fry everything (mars bars anyone?) and it would be all down hill for from there! Luckily Kate has perfected the oven baked chip – crispy on the outside and fluffy in the centre. Hot salty deliciousness.
Salting the potatoes before you bake them draws out moisture from the potatoes, allowing the oven to give them a fantastic baked crispness. Take care when adding the potatoes into the hot dish as the hot oil can spit up. The hot shock is also important for super crispy chips.