publication date: May 31, 2015
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Rosemary Oven Chips

Rosemary Oven Chips

 

Everyone loves chips - topped with a bit of salt, vinegar or ketchup they are always popular. I refused to buy bags of frozen chips when Molly was little. We never had them as kids, and I just couldn't bring myself to do it as an adult. Instead I would make them myself.

Now we aren't talking the deep fried variety here...I have a deep fryer but Dear God the house smells of hot oil for days. Not a pleasant fragrance in the house, so we do oven baked.  It's taken a stupid amount of time to develop a way of baking oven chips that I'm happy with.  Like so many things; there are a couple of simple tricks to making these work.

 

Preheat oven to 220°C, 420°F

Ingredients

Amounts depend on how many people you're serving, and how big their appetites are! I do for one decent largish potato per person. Not the gigantic baking potato size but a normal big potato. Add in one extra if you like.  We stick to Rosemary as Molly is fine with it; other herbs do her in. So experiment with other herbs if you like.

For us I do:

 

4 medium potatoes - Maris Piper are good, or standard white potatoes. Don't go for a fancy variety.

3 tablespoons of Olive Oil

3 tablespoons of dried Rosemary or a mix of dry and fresh if you have some

2 big pinches of sea salt

 

Method

Cut the potatoes into chip size stripes. I cut length ways first so I have large slices of potato, then cut again to make strips. When Julian does them he makes the chips smaller than in this picture as he likes shoe string chips.

Put the cut potato into a bowl and toss with the Olive Oil, Rosemary and a good two pinches of sea salt.

Leave for 45 minutes.

Marinating Chips

Drain the liquid from the bottom of the bowl.

Pop a baking tray into the oven to get hot - leave it for a good 5 minutes.

Throw your potatoes onto the oven tray - it will (or should) sizzle nicely. You don't need to add any oil to the tray. 

Pop the tray into the oven for 30 minutes. With a fish slice turn the chips over after the first 10 minutes, and again after 20 minutes.

The chips will be crispy on the outside and soft on the inside. 

These are great with any grilled fish or meat.

Rosemary Chips

 

 

 

 

 



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