Oven-roasted Chunky Chips

These are, believe it or not, low fat – just one dessertspoon of oil between four to six people, so not quite as wicked as it would first seem.

Serves 4-6

This recipe is taken from How to Cook Book One.

Oven-roasted Chunky Chips
 2 lb (900 g) Desirée potatoes
 1 dessertspoon olive oil
 Pre-heat the oven to gas mark 8, 450°F (230°C).
You will also need a solid baking tray measuring approximately 16 x 11 inches (40 x 28 cm).


First wash the potatoes very thoroughly, then dry in a clean tea cloth – they need to be as dry as possible; if they're ready-washed, just wipe them with kitchen paper.

Leaving the peel on, slice them in half lengthways and then cut them again lengthways into chunky wedges approximately 1 inch (2.5 cm) thick.

Dry them again in a cloth, then place them in a large bowl with the oil and a sprinkling of salt.

Now toss them around a few times to get them well covered with the oil, then spread them out on the baking tray and place in the oven on a high shelf to roast for about 30 minutes.

They should be golden brown and crisp after this time; if not, give them a few more minutes.

Finely sprinkle with a little more salt, then serve absolutely immediately.

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