twice cooked spicy chips
These are my current lockdown obsession! This recipe allows you to make the perfect chip with of course my signature spice kick! I do these chips in the oven but I promise you they still have the same amazing outcome as fried chips. If you can’t be bothered for the faff of peeling potatoes I’ve added in a cheat code for ya!
INGREDIENTS:
Maris Piper or King Edwards potatoes
Cheat code: Shop bought thick cut chips (Start at step 4)
1 tspn Paprika
1 tspn Garlic powder
1 tspn Mixed herbs
1 tspn Chilli flakes
1 tspn Black pepper
1/2 cup Olive oil
Salt (amount at your discretion)
Wash, peel and cut your spuds into thick chip like shapes putting them into a bowl of water.
Here's the first cook. Add your cut chips to a pot of cold water and allow to boil on medium heat for 4-5 minutes. You don’t want them too soft as they need to hold their shape but required to be nice and fluffy inside.
Drain the chips in a strainer and place them on a kitchen towel to remove all the moisture.
If you opted for the cheat code this is where you join us! Arrange your chips in a baking tray so that they’re spread out evenly.
To the chips add the listed seasonings allowing for an even coverage. I added salt at this stage but you can opt to add at the end
Add 1/2 cup of olive oil to pan and shake so that all the seasonings and oil mix well giving a good coverage.
With your oven at 200C put the tray in the oven and let the chips cook for 20-25 minutes. Turn the chips after 10 minutes for golden even coverage.
When they are the perfect golden colour take out and enjoy with a nice dollop of the Char bell or the Black Stuff!
