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.
Serves 4 – 6--
1kg Agria potatoes
2 tsp salt
6 tbsp rice bran oil
1. Peel and cut the potatoes into 2cm-thick batons.
2. Rinse potatoes with cold water to remove any excess starch.
3. Pat dry using a clean tea towel or paper towels.
4. Place potatoes in a large bowl and add salt and 2 tablespoons of oil. Mix to evenly distribute the salt and oil. Cover the bowl with plastic wrap and set aside for 20 minutes.
5. Preheat oven to 210°C on Fan Forced. Pour the remaining 4 tablespoons of oil into a roasting dish and place in the oven.
6. Drain the potatoes in a sieve and for maximum crispness dry them by blotting with a paper towel.
7. Open the oven door and very carefully transfer the potatoes into the hot roasting dish, ensuring they are evenly distributed. Take care when doing this as the hot oil may spit.
8. Bake for a total of 25-35 minutes, turning the chips every 10 minutes or so to ensure even browning.