Homemade oven chips

Anyone can eat chips and stay healthy, it’s only when people eat tons of them, and all the time, and they take up the space of vegetables and other good stuff, that it becomes an issue. Or if they’re cooked in some ‘orrible fast food joint re-used oil.

There’s a large oven-chip factory in a town near me, and believe me the smell would put you off bought oven chips for life. Repulsive. Don’t buy them, make these instead.

Just good spuds, good fat, sea salt and an oven.
Serves: 2 • Prep time: 5 mins • Cook time: 20 mins • Easy 
  • 400g peeled potatoes
  • olive oil, lard or goose fat
  • sea salt
  • fresh rosemary – optional
Heat the oven to its highest setting. Cut the potatoes into chunky chips. Blanch in a large pan of boiled water for 5 mins and drain well.

Heat a good 2-3 glugs of olive oil or 2 dessert spoons of goose fat or lard in a large heavy roasting tray until spitting.

Shake the potatoes into the hot oil, turn making sure each chip is evenly coated. Season well and bake for around 20 mins turning the potatoes a few times until crisp and golden.

If using rosemary, scatter it over the chips five minutes before the end, you can finely chop it first if you prefer.
Nutrition info
Potatoes are wrongly slated by nutrition fashionistas. They have plenty going for them, as well as being incredibly delicious!

Their biggest claim to fame is their vitamin B6, which is used throughout the body for cell formation, and that's a pretty big task. B6 is also a key player in nerve and brain function, as well as gene expression. Spuds are also pretty rich in vitamin C, which isn't only good for immunity but plays a strong part in forming and maintaining healthy connective tissue and skin.
Today I will be happier than a seagull with a stolen chip.
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