Oven roasted chips
When I want to serve crunchy golden potatoes for more than two people, I make oven-baked chips, which are just as delicious as deep-fried chips and much safer to cook. It is important to use good floury potatoes such as Agria. For one or two people, you can also pre-boil and steam-dry the potatoes, then fry them in a little oil in a large frying pan, instead of roasting them in the oven.
- Peel the potatoes and cut into thick batons. Put in a large saucepan, cover with cold water and season with salt. Bring to the boil and boil for 1-2 minutes. Drain into a large sieve or colander and leave for several minutes to steam dry. You can also cook them to this stage several hours ahead of time.
- Preheat the oven to 210C, preferably fanbake. Tip the pre-cooked potatoes into a large roasting pan and sprinkle with the oil. Gently toss the potatoes to lightly coat them with oil. Put in the oven and roast until the potatoes are golden brown.
- After 10 minutes, use a fish-slice to push the browner chips from the edge of the pan into the centre and the paler chips to the edges. Roast for another 5 minutes or until all the chips are golden brown. Remove from the oven, sprinkle with salt and pile into a bowl lined with paper towels to soak up any excess oil. Serve immediately. Serves 2-3.