comfort food: bake in the oven crinkle-cut chips

April 18, 2008

I woke up with a stinking cold this morning. And it’s been making me feel miserable I can tell you. There’s only one thing that’s going to make me feel better. Crinkle-cut chips.

Preparing chips using a crinkle cutter increases surface area, which means the chips will absorb more oil when they cook. Not very healthy, but then you do end up with crunchier chips which is good because that’s how I like them. Crunchy on the outside, soft in the middle, served with a dash of cider vinegar and a sprinkle of sea salt.

If you’re feeling adventurous, you can bake your chips with thin slices of garlic and fresh thyme leaves.

What do you eat when you’re feeling under the weather?

 

Serves 2

500g floury potatoes such as Maris Piper
3 tbsp vegetable oil

Preheat the oven to 190˚C. Put the oil in a ovenproof dish and place the dish in the oven.

Peel the potatoes. Cut into slices 1cm thick and then cut each slice into chips. Put the chips in a saucepan, cover with water, bring to the boil and cook for 2 to 3 minutes. Drain thoroughly, put the chips in the hot oil and make sure they are well coated. Bake until golden for 40 to 50 minutes, turning the chips over after 20 to 30 minutes when they start to brown.

Serve with a fried egg, and if you’re feeling really hungry, heat up some baked beans.

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