Bloody Good Chips…

home made chips

..OK, not rocket science, but my key to gorgeous home-made chips is cook ’em like roast potatoes.

Preheat 1-2 tbsp of oil in a hot oven (200°C).

Cut the potatoes into chunky chips (leave the skin on).  I go for anything from 1-2cm thick.

Par-boil for 5-10 mins, depending on thickness, then drain, allow to ‘dry’ for a minute and sprinkle with semolina (about 1tbsp).

Gently toss, just a little bit else they’ll break up and become mashed potatoes!

Bake for about 25 mins.  Serve in a stack if you’re feeling a bit Billy Bistro.  If not, just chuck ’em on the plate and watch them get scoffed!  I like a good grind of salt and pepper on mine and a splodge of mayo on the side, but you do it your way!


Leave a Reply