Oven-baked chips

SERVES 2

3 large potatoes (I can’t go past Dutch cream)

olive oil, for drizzling

1–2 teaspoons chilli powder (optional)

1 tablespoon good-quality salt, such as Maldon or Murray River pink salt

Preheat the oven to 190°C (375°F/Gas 5).

Peel, wash and dry the potatoes. Cut them in half down the middle lengthways, then cut each half in half again lengthways. Now cut three wedges out of each quarter. Throw all the chips into a large bowl, drizzle olive oil over them and sprinkle with the salt and the chilli powder, if using. Give the potatoes a really good toss so they are well coated.

Now here comes the bit that makes these chips really good: tip the pieces onto a baking tray and sit each one on its round back or rocker so that the flesh is facing up. This limits the contact of the potato to the baking tray, and thus stops the potato steaming and sticking to the tray. It also allows air and heat to circulate around more of the potato – kind of dry-roasting it, which means the chips will have a lovely dry and slightly crunchy skin, and won’t be at all oily!

Bake for 35 minutes, or until the chips are browned and slightly crunchy on the outside, and soft and creamy in the middle. You don’t have to turn them, just let them cook. I quite like to dip them in a chilli mayo – the one I use with the crisp fried garfish.

Super simple, creamy, delicious and great with a beer!