Food column: These recipes are a chip off the aged block

The humble fried potato – or chip – is a gastronomic phenomenon in itself, believes Deborah Ratcliffe.

A environment devoid of the potato would be a unhappy position for me. I enjoy potatoes of any assortment, shape or colour. Pasta, rice, noodles, couscous, and so forth, are amazing, but they are not potatoes.

A amazing crispy roast potato – crunchy on the outside the house and meltingly gentle within – is bliss on a plate.

I very long for the very first, very small new Scottish potatoes to arrive in the outlets, eaten gently steamed/boiled to perfection with a hint of mint and then gently tossed in melted butter.

Attempt toasting some flaked almonds in the melted butter prior to pouring above the potatoes.

Chunky chips, served with a golden brown crispy outside the house, have a taste sensation which is complete perfection for me.

A easy creamy inside finishes off a heavenly chunk.

Currently my “go to” potato for chips are Roosters which I not too long ago discovered and observed they make the most wonderful fried delights.

To me, cooking chips is an art, and if time is shorter, I never prepare dinner them for the reason that they are to be savoured and cooked with treatment.

To ensure the oil is at the correct temperature, a chip should really increase to the area (of the oil) and commence “bubbling” at the edges.

If you have a thermometer to test the temperature, 140C is fantastic for the first blanching and 180C for the closing cook dinner.

Several years in the past, I experienced a proper chip basket and pan.

Lard was the cooking extra fat, and it was remaining to solidify in the pan then re-utilized time and time once more.

The flavour was superb.

Having said that, I stopped employing lard when our Labrador, Humphrey, managed to climb up on the kitchen area worktop and eat the reliable contents of the pan.

The relaxation I leave to your imagination…

Now I fry in sunflower oil and use a substantial, significant-obligation saucepan to cook dinner my chips, with a slotted spoon to take out them.

When cooking, do consider care not to overfill the pan with oil – no a lot more than midway up to be on the safe and sound side.

Include the chips in bit by bit in scenario the oil bubbles up and flows more than the side.

Sweet potatoes also make superb chips even though they never ever get as crispy as “potato” chips.

Even so, they have their possess unique flavour and are nicely well worth earning.

I choose to oven bake mine and uncover the result genuinely great.

Sweet potatoes also take up flavours exceptionally properly.

Right now I’ve built two flavours – salt and pepper, and chilli, but use what ever flavouring you like or leave basic.

As a position of curiosity, I discovered, if the sweet potatoes are not tremendous fresh, they need a very little more oil halfway by the baking.

My favorite chip recipe

No quantities specified as this is a approach outline and either shallow or deep-unwanted fat frying is good. Individually, I leave the skins on, except they’re genuinely old, challenging or terribly blemished, as they crunch up deliciously.


  1. Potato skins on or off – your selection. If left on, remove any blemishes and thoroughly clean thoroughly.
  2. Minimize to the required dimensions and then par boil. Drain and pat extremely dry using kitchen area roll.
  3. Fry in warm oil until just browning, then clear away from the warmth.
  4. Thoroughly get rid of the chips from the oil. Drain well and pat dry once more on kitchen area roll.
  5. Up coming, very carefully substitute the chips into the very hot oil. Cook until eventually beautifully golden, agency, yet meltingly tender within.
  6. Clear away from the heat (if utilizing a pan) and very carefully take out chips from the oil. Drain on kitchen area roll to get rid of surplus oil.
  7. Increase a dusting of sea salt then take in promptly.

Baked spiced sweet potato chips

(Serves 2-4) 


  • 1 substantial sweet potato (around 700g)
  • 2 tbsp olive oil
  • Spices these as salt and pepper cayenne, cajun, smoked paprika, garlic or curry powders – pick according to your have taste


  1. Pre-warmth the oven to 180C/160C Enthusiast/350F or Fuel Mark 4.
  2. Peel the sweet potatoes and slash into even-sized chips.
  3. Place the chips into a large bowl and incorporate the olive oil.
  4. Sprinkle with the seasoning of selection.
  5. Use your clear fingers to combine effectively, making certain all the chips are evenly coated with oil.
  6. Spread the chips out in a one layer on a baking sheet.
  7. Bake, then after 15 minutes, take out the baking sheet from the oven and transform chips about.
  8. Insert a minor more oil if the potatoes glimpse a very little dry.
  9. Return to the oven and bake for one more 15-20 minutes – or right until browned and tender.

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