Chips don’t have to be deep-fried to achieve the best flavour, in fact, fast-food-style potatoes are easy to replicate in the oven.
Cooking homemade chips don’t have to mean deep frying to get the flavour. This recipe involves zero hassle and it only has three steps.
The recipe posted on BBC Good Food takes just 10 minutes to prep and is described as being “easy” to make.
The description reads: “Achieve the perfect oven-roasted chips at home with a fluffy interior and crispy skin.
“These are so much more easier to cook and lower in fat than fried.”
READ MORE: I tested Beko’s air fryer to cook Jamie Oliver’s ‘easy’ chicken recipe
Ingredients
Six large floury potatoes, such as Maris Piper, King Edward, Desiree
Two tablespoons olive oil
One teaspoon celery salt
Sea salt, to serve
Method
1. Start by heating the oven to 200C/180C fan/gas six. Peel the potatoes and cut them into long chip shapes – the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
2. Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one.
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While it is typical to par-boil the potatoes before they go in the oven, the experts said: “The potatoes do not need par-boiling for this recipe. You can cut them up and immerse them in cold water if you want to get ahead. Drain and pat dry, then place them in the oven.”
3. Stick them in the oven to cook for 45 to 50 minutes, turning now and then.
When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.
Taking to the comments section, users shared what they thought of the recipe after testing it out.
One user said: “Simple, yet delicious. It is a healthier alternative to deep fried chips and I found that I enjoyed them much more!
“You could really taste the potato, while the outside had this nice golden brown skin. They were really easy to make as well. No more store-bought frozen chips for me.”
A second commented: “Wow! These were fabulous. I followed the recipe exactly and they turned out wonderfully.
“I will definitely be making these again. I served them with river cobbler with lemon juice, garlic, fresh parsley, and also baked beans. Who needs a chip shop?”
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