Really tasty chips
April 17, 2012 |
| Yummy chips! |
Even though I'm trying my best to eat healthily and get skinny for my wedding, I still fancy chips every now and again! To try and reduce fat and increase flavour I double cook my chips, but not in a fryer.. in a microwave and fan oven.
Recipe:
potatoes, how many entirely depends on how many people you're feeding, I used 4 small- medium sized potatoes to feed Charlie and myself
spray olive oil
salt and pepper
Turn the oven up as high as it will go, mine goes up to 230c so that's what this recipe is based on.
Scrape any sprouts off of your potatoes and give them a bit of a scrub, this way of cooking chips requires the skins to stay on so make sure they are nice and clean. Leaving the skins on not only increases the yummy potato flavour but increases the fibre content of the potatoes.
Prick the potatoes and pop them in the microwave as you would with a jacket potato. Again, the cooking time will depend on how many potatoes you are cooking and how big they are. I cooked my four small to medium potatoes for a total of about 12 mins in 4 min bursts. You want the potatoes to have softened but still be firm to the touch, after the microwave pings, leave them for a few minutes for the steam to escape, if the skin is wrinkly then they are ready.
By cooking the potatoes in the microwave first you will end up with a chip with a really intense potato-y flavour and a really creamy, buttery texture inside the crisp exterior.
Using a sharp knife cut your potatoes into chip shapes, be careful they will be hot! You can leave them to cool a little but you must cut them whilst they are still quite warm. By doing this the steam will then escape from the cut edges of the chips making them cracked and crumbly and prime for becoming nice and crispy. Lay the chips out on a baking tray, skin side down as far as possible, and leave them to cool.
Once the chips are cool you will be able to see that all the edges are cracked and crumbly, spray on a light coating of olive oil then season the chips with salt and pepper. Put them in the really, really hot oven for 15 mins to crisp up the outsides then turn the oven down to 180c and cook for a further 15 mins until golden brown.
Check the seasoning before serving and dust with a little extra salt and pepper if they need it, then dish up along side your favourite meal! We had ours with cod and a lemon creme fraiche and tarragon dip... yum!
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