A Health Snob’s Guide to Oven Chips

TRUE SPUD

Greasy fast-food fries are hard to beat, but ovenroasted chips can be just as crispy and moreish – if you do them right. Here’s how

COOK UP SOME BRIGHT IDEAS WITH A KITCHEN UPGRADE

Step 1 Slice It Smartly

Preheat your oven to 190°C. Wash and dry a russet potato. Slice it in half lengthwise and do the same for each new half. Now, cut each quarter into inch-thick pieces. A stout wedge shape allows for the optimal airflow around the potato, resulting in a supremely crisp yet perfectly tender chip.

Step 2 Season and Toss

In a bowl, add the potato wedges, plus a glug of olive oil, a big pinch of sea salt and a pinch or two of any other seasonings you want (smoked paprika, curry powder – whatever is in the cupboard). Toss until well coated.

Step 3 Tip Up and Roast

On a baking sheet, place each wedge so that it sits on the base of its rounded edge.

This is slightly tedious, but it’s worth it for the crunchy skin and fluffy interior. Bake until the wedges are browned and tender, which takes about 30 minutes.