Oven-baked organic potato chips

Oven-baked organic potato chips

By
From
Meat
Serves
4
Photographer
Dean Cambray

When my eldest son was four years old, I took him out to the country to visit Dobson’s farm, who supply my restaurant with potatoes. That day he rode on a tractor, a motorbike and in a four-wheel-drive truck. He’s never forgotten it and has been crazy about potatoes ever since. I’m happy to say that to date, these chips are the closest my boys have come to eating ‘junk’ food. The slightly strange preparation method makes the chips lovely and fluffy inside. It is brilliantly useful for dinner parties as most of the preparation (which involves leaving the potatoes alone in their cooking water) can be done several hours ahead of time.

Ingredients

Quantity Ingredient
1kg large nicola potatoes, washed, but unpeeled
olive oil
salt

Method

  1. Place the potatoes in a large pot of salted water. Bring to the boil, then lower the heat and simmer, uncovered, for 2 minutes. Turn off the heat, cover the pan and leave the potatoes for around 2 hours until they are cool enough to handle.
  2. When ready to cook, preheat the oven to 200ºC and lightly oil a roasting tin. Drain the potatoes thoroughly and cut them into chunky chips. Scatter onto the prepared tray and drizzle with a little more oil.
  3. Roast the potatoes for 15 minutes, or until golden brown and crunchy. Season liberally with salt and serve straight away.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again