Recipes

A favourite from Henrietta Green.

This is, I suspect, how McCain's prepare their oven chips, although, I have to say, these are a zillion times better. I parboil the potatoes, although I draw the line at peeling them - but they are all the better for that.

Serves 4-6

    750g (1lb 10oz) waxy potatoes, washed
    3 tbsp olive oil plus extra for greasing
    Sea salt and freshly ground black pepper

Method

Preheat the oven to 200C/400F/gas mark 6.

Parboil the potatoes whole in lightly salted water for about 5-7 minutes. Drain and, unless you have asbestos fingers, leave to cool slightly. Cut them in half lengthways, then cut each half into fat chips; depending on the size of the potato you should get two to three chips from each half.

Scatter them on a well-oiled baking tray, dribble over the olive oil, season and, using your hands, toss the potatoes in the oil until they are thoroughly coated all over. Roast in the preheated oven for about 40 minutes or until golden brown, giving the tray an occasional shake to prevent them from sticking to the bottom and turning them to ensure they're evenly browned. Serve immediately sprinkled with sea salt.