The perfect oven chips
1kg floury potatoes, such as Maris Piper or King Edward
60ml vegetable oil
5 sprigs rosemary, leaves chopped
1 teaspoon Pure Sea Salt
The key to the perfectly crisp oven chip is to save the seasoning until the end of cooking. This is because salt draws out water – in lots of other dishes this intensifies the flavour of each ingredient, but with chips, it can make them turn soggy as they cook.
We like aromatic rosemary and plenty of seasoning with our chips, but try any hardy herb or savoury spice.
Fill a large bowl with cold water. Cut one thin slice off the side of a potato, so an edge sits flat on the chopping board. Cut the potato into 1cm slices (there’s no need to peel them), then cut each slice into chunky chip-shop sized pieces. Transfer the chips to the bowl of water as you go. Once all of the potatoes are prepared, set them aside to soak for at least 45 minutes – an hour to draw out the starch and to encourage them to crisp as they cook.
Preheat the oven to 220°C.
Lift the chips into a colander with clean hands to drain, then arrange in a layer on a clean tea towel and pat dry.
Pour ¾ of the oil into two large clean roasting trays, so the oil covers the base of the trays by 2mm and place in the oven to heat for 5 minutes. Place the dried potatoes in a large bowl and pour over the remaining oil. Toss to coat each chip in the oil.
Remove the trays from the oven and divide the chips between them so that there is no overlap. Roast in the oven for 40-45 minutes, opening the oven every 10 minutes to release the steam and shake the chips. Change the trays over halfway through the cooking time if one is in a hotter spot of the oven.
Once the potatoes are golden and crispy all over, remove from the oven. Lay a couple of sheets of kitchen towel in the bottom of a large mixing bowl. Using a slotted spatula, lift the chips out of tray and into the lined bowl. The kitchen towel will drain away any excess oil. Lift out the kitchen towel and discard, then add the salt, rosemary and a generous grind of black pepper to the bowl and toss to combine.
Serve while the chips are still piping hot.
RECIPE + IMAGE: Anna Shepherd