Oven chips - DIY

[prand]

Hi all,

All this talk of steak and chips has made me want to share something with you all.
Instead or paying Mr McCain to peel, cut, par cook and put yoru chips in a nice shiny bag for you, why not make your own?

We've had loads of tatties from the allotment this year and I've found I can make delicious wedges/chips out of them, which are reasonably low fat and with little fuss as they are easy to cook in the oven.

Don't bother peeling them, just slice into wedge or chip shapes, spread out evenly into a roasting pan, sprinkle a couple of tablespoons of oil (I use olive as its handy, but sunflower or other veg oil woudl be fine I guess), season with salt pepper, and if you are feelnig naughty, smoked paprika. Turn the lot over with your hands or a big spoon and whack into a hot oven (200C). After 10 mins or so give the lot a stir to ensure everything is cooking nicely, and the chips haven't stuck to the pan, then cook for another 10 mins or so to finish off, when you can cook your steak!

These don't make super crispy, thrice cooked chips, but they are pretty good for the time and effort needed to get from potato to plate.

[XMES RUS]

Been making my own for years, if you want big fat chips, use the sme method as yours but with very large spuds and boil them slowly for 20 mins, run under cold water and then leave to cool before wedging and putting into oven. Loads of sea salt and pepper, yum.

[AndyAudi]

I cut mine before boiling (I also trim the ends to make all mine exactly the same size) only a few min so they're evenly par cooked, after pat drying they go in the fridge to cool & dry out further. Then my friends is the time to coat in veg or rapeseed oil (not olive) + salt before the hot oven finishes them.

[Puggit]

XMES RUS said:

Been making my own for years, if you want big fat chips, use the sme method as yours but with very large spuds and boil them slowly for 20 mins, run under cold water and then leave to cool before wedging and putting into oven. Loads of sea salt and pepper, yum.

This is our method - but after creating the chips, put them back in the saucepan and put the lid on. Then bash them about a bit to add texture to the surface, and extra crispiness when baked

[The Count]

I do mine in beef dripping, it gives 'em that edge

[prand]

You see, now you're making roast potatoes. Par cooking, roughing up etc is making it too complicated. That will just put the McCain brigade off if there's too much hassle involved!

[ad551]

Yep, my only extra recommendation to this is to put the roasting tin in the oven first to warm up, as it seems they're less likely to stick if you do that. Not sure why.

[Bri957]

I've found it is good to use a mix of vegetable oil and olive oil when cooking these.

[SLCZ3]

The Count said:

I do mine in beef dripping, it gives 'em that edge

Just like me granny and the good old chip shops used to do.

[bishbash]

prand said:

You see, now you're making roast potatoes. Par cooking, roughing up etc is making it too complicated. That will just put the McCain brigade off if there's too much hassle involved!

I'm with you Prand, <ramseymode>chop, oil, oven, salt, done!</ramseymode>