These aren't as crispy and golden as if you'd got out the deep fat frier to cook them, but they are far easier for a mid-week meal. Just make sure you have a good chef's knife, large and sharp, to cut the potatoes.
Serves 2 per two large potatoes or 2 per 4 smaller potatoes.
Ingredients
- 1 large or 2 small roasting potatoes per person, such as a Maris Piper or Russet
- 2 tsp mild olive oil per person
Method
- Pre-heat the oven to 200 degress Celsius (fan) or 220 degrees Celsius if traditional convection, but you're going to get a better chip with the fan over (I assume an air-frier is amazing, but I've not tried one yet)
- Wash and clean the potatoes if they've got any dirt on the outside and cut out any sprouting bits.
- Using a large chef's knife, carefully slice the potatoes into 6mm or so slices.
- Cut each slice into 6mm strips, so they look a bit like chips.
- Place the potato strips into a bowl and continue with the rest of the potatoes.
- When they're all done, pour the olive oil into the bowl and toss the potatoes strips around with your hand until they're all nicely coated.
- Arrange the oil coated potato strips onto baking trays and place in the oven. Set a timer for 11 minutes.
- After 11 minutes, take the baking tray out and turn all the potato strips over. You don't need to be precise here, just make sure none are stuck to the bottom and that they've been moved around a bit.
- Roast for another 11 minutes, or until cripsy and golden brown, almost on the cusp of dark brown.
- Serve with some fried fish and remoulade.
Serves 2 per two large potatoes or 2 per 4 smaller potatoes.
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