Baked not fried.
In the UK these would be called Oven Chips. In Australia they are Hot Chips. In the USA they are French Fries – but as these aren’t fried that doesn’t seem like the right name to me 🙂 I’ll go with the UK version!
I’ve made Oven Chips from scratch a few times before but these are definitely the best version. Inside the chips are fluffy but outside they are perfectly crunchy. Also, as they are baked it means they are a bit healthier than the deep fried option.
I love the fact that you can adjust the seasoning or use spices according to your preference. I seasoned half my batch with salt and pepper, and the other half with curry powder. The curry ones were particularly tasty.
This recipe is based on one that I found in the August 2015 issue of Super Food Ideas magazine.
I used 4 medium potatoes and that produced plenty of chips for 2 people as a large snack. This would serve 4 as a side dish.
Ingredients – serves 2/4:
- 4 medium potatoes (approx 800g/28 oz), washed but not peeled
- olive oil to drizzle
- your choice of seasonings – I used salt & pepper, and also curry powder
- your choice of sauces, to serve
- Cut the potatoes into chips. Don’t make them too thin because they shrink in the oven and then they’ll burn.
- Bring a large pan of slightly salted water to the boil. Add half your chips to the boiling water, cover with a lid and bring back to the boil. Boil for 4 minutes then use a slotted spoon to transfer to a wire rack to dry. Repeat with the remaining potatoes.
- Heat your oven to 220C/200C fan forced/430F.
- Once the potatoes have dried, divide them between 2 baking sheets. Drizzle with a little olive oil and sprinkle your seasoning(s) over the chips.
- Bake for 35 minutes or until golden, swapping the trays and flipping the chips halfway through that cooking time.
- Serve immediately with your choice of sauces.