I'm going to make this quick, because I have a lot to do today, as I'm making a veritable Indian FEAST for a girlie sleep over tonight and I'm really excited.
I just wanted to share this method for what are seriously the best oven-fried chips you can make. Don't be fooled into thinking that they're a low-cal option, because they're not. I just don't like all the palaver involved with deep frying, cleaning up and filtering oil afterward.
This method produces a fry/chip with a crunchy, glass-like outer crust with the fluffiest, almost creamy interior. They take a little planning ahead, but you could do the par-boil the day before if you want to be able to bake them quickly before serving.
Sea-Salted Oven Fries To Die For
To serve 4 hungry people, takes approx 2 1/2 hours, including cooling
1 kilo (2.2lbs) floury potatoes, such as Maris Piper or King Edward
120ml (1/2 cup) goose fat or grape seed oil
plenty of sea salt.
Peel the potatoes, reserving the peels and cut them into 1/2" chips.
Drain the chips and when they're cool enough to handle, put the chips on a wire rack to cool and dry for an hour or so. Discard the cooked peels.
Heat your oven to 200C (400F) with a large baking tray containing the fat. When the oil is stonking hot, carefully tip in the chips and toss them in the oil to coat completely. They must be in one layer, so if your pan isn't big enough, use two pans on different shelves.
Put the chips in the oven and set your timer for 20 minutes, then check to see if they need to be turned (carefully) before finishing them for a further 15-20 minutes, or until really golden and crunchy on the outside.
Serve straight away with your favourite burger and plenty of lovely sea salt, then bathe in the the adulation from astonished, greedy family members.
*This is a tip I learned from Heston Blumenthal's In Search of Perfection series. Cooking the peels along with the chips imparts a really potato-y flavour to the finished product that will knock your socks off.