Homemade chips recipe | Jamie Oliver potato recipes (2024)

FAQs

Homemade chips recipe | Jamie Oliver potato recipes? ›

Chop the potatoes into finger-sized chips, leaving the skin on, then tip into a large bowl. Add 2 tablespoons of sunflower oil and a pinch of sea salt and toss to coat. In batches, place the chips in the air-fryer* in a single layer and cook at 200°C for 30 minutes, or until golden and cooked through, turning halfway.

Floury potatoes contain much less moisture but can fall apart if overcooked. For chips, we recommend using a maincrop floury potato, like a Maris Piper, which will give you a fluffy inside and crisp outer coating. They will absorb the oil when fried to give you the crunchy chip you're looking for.

Parboil the potato chips, skin on, for about 10 minutes in boiling salted water. Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden.

Parboil the chips in boiling salted water for 8 to 10 minutes, or until soft but keeping their shape. Drain in a colander and leave to steam until completely dry – this is very important before frying. Heat a deep-fryer to 180°C or fill a deep saucepan to three-quarters full with vegetable oil over a high heat.

The difference lies in their starch content and structure. Waxy potatoes are amazing for boiling as they keep their shape, but floury potatoes fry up crisper. Use a floury (also called mealy) potato such as Russet or Shepody for your chips and you'll have better success.

Canola oil (AKA rapeseed oil), known for its low levels of saturated fats and high smoke point, is a fantastic choice for deep-frying fries.

Lay's doesn't just use any potato; they use a specific variety developed by Frito Lay scientists. This unique spud, known as the FC5, is the cornerstone of the brand's chip production. Sourced from various locations across the United States, these potatoes are remarkably consistent, thanks to their proprietary nature.

Gordon Ramsay's chunky oven chips

Blanch in a large pan of boiling water for 3 mins, then drain well. Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.

Starch on the surface of the chips locks in moisture and causes them to go soggy. Drain the chips and rinse under cold water, then dry thoroughly before cooking. 2. Using enough of the right oil.

Soak the potatoes in cold water after cutting for at least half an hour. This will remove a lot of the starch and result in crispier potatoes. It also prevents the sugars from browning before the potatoes are cooked. Dry them thoroughly after soaking them so they don't steam and get soft in the oven.

What happens if you don't boil potatoes before frying? ›

Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.

It's imperative you soak your potatoes for at least 30mins. This helps remove most of the starch in the potato, resulting in a crispier finish. It also means that some of the natural sugars are removed, meaning that the outside won't burn before the middle is cooked.

Once you try your own homemade potato chips, you will understand why the effort it totally worth it! There is something so special about them being slightly warm out of the oil instead of grabbing them from a bag you bought at the store! Making potato chips at home couldn't be easier!

Fresh, firm, and non-sprouted russet potatoes are the best for making chips. Soaking the sliced potato in ice water will remove a lot of the starch content, which results in a delicious crispy chip. Just remember to pat them dry thoroughly before frying.

Whether you need chippy chips, steakcut chips, skinny chips, regular chips or wedges, the perfect potato needs a high starch content - like a Maris Piper (which has been the UK's favourite potato for more than half a century) or a King Edward.

Deep red, incredibly versatile and the recipient of all sorts of awards, these can be mashed, boiled, steamed or baked, but are particularly delicious roasted. Ideal for turning into chips and wedges, Russet potatoes are floury, incredibly fluffy and their pale yellow flesh turns a wonderful golden brown when fried.

Other types that are suitable for chips production are Agria, Lady Amarilla, Lady Britta, Lady Jo, Bintje (in the old days), Premiere, Atlantic, Endeavour, Ranger Russet (USA) and Pink Lady (USA).

You might think that all potatoes are created equal, but when it comes to choosing the best potatoes for Fresh-Cut French fries, you want high-starch potatoes. And the clear winners are Idaho or russet potatoes. These potatoes are dense and have less moisture, which is key to avoiding soggy fries.