the ultimate chip
The great chip…theres skinny chips, fat chips, sweet potato fries, french fries, oven baked, fried.. all kinds of varieties. I do like a chip, its not often that I have them but when I do it has to be an outstanding one. When I go for a burger i don’t want a side salad 9who does) instead or a jacket potato! I want a big portion of chips to dunk in my lashings of ketchup. When I think of the properties of a great chip these are what I look for…
1- A fluffy middle but a flavoursome fluffy middle. It has to be a good variety of potato. Either a maris piper or reds. I love red roosters for a chip.
2- A crispy exterior where you can see its homemade as it has the uneven edges which means the chef has ruffled them lovingly in a colander.
3- The seasoning. Now any chip that comes to me has to be seasoned straight out of the fryer/oven. There could be some extra flavouring on there including possibly rosemary or thyme (I mean honest burger rosemary salted fries are what I live for)
However the most important factor for me is that they don’t contain gluten or they aren’t cooked in the same fryer as other gluten filled goods. This unfortunately happens ALOT and i’m so disappointed when I cant have my chip fix because of the cross contamination.
So there must be a simple answer to this. And that answer is oven roasted chips. The same cooking technique as a roast potato which means perfect potatoes every single time and no cross contamination whatsoever.
I know i’ve cracked it…someone pass me that medal. If you want medal worthy chips follow the recipe below…you will never go back.
Serves 4 people
Ingredients
1.5 kg Rooster potatoes
200ml Vegetable Oil
130g Beef Dripping
2 Garlic Cloves
Sprig of Rosemary
Sea salt flakes and cracked black pepper
method
Peel potatoes and cut into chip size pieces. Wash briefly and then cover with cold water and add a generous pinch of salt. Put on a medium heat and wait until it comes to the boil. Turn down to a simmer and continue to cook for 8-10 minutes until slightly soft but still holding its shape. Carefully drain in a colander and toss lightly so you can see the edges fluff up. Leave in the colander to cool down slightly and then lift out the chips one by one and put on a cooling rack. Air dry them for around 1-2 hours. This is going to ensure you get a crispy AF potato!!
Next preheat the oven to 200 degrees and put your oil, beef dripping, garlic and rosemary in a roasting tray. After ten minutes put the fat in the oven and leave to heat until sizzling (Around 10-15 mins)
Carefully transfer the chips in the tray as quick but as carefully as you can. Spoon the fat over the top of the potatoes and put in the oven. Every twenty minutes turn over and make sure they are getting crispy. They should be cooked after 50-60 minutes.
Take out the oven, drain and sprinkle with some chopped rosemary and some sea slat flakes. Amazing …who needs a fryer aye!
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