Oven Baked Sebago Chips
Oven Baked Chips - Image Trent van der Jagt
Chips! The ultimate comfort food and a panacea for most ailments. Chips, for me, need to be hand cut, generous in nature and taste of the potato. Fries are perfunctury, salty and taste of regret.
This recipe is great for those that don’t want to have to deal with litres of hot oil to access a simple pleasure. I use Sebago potatoes in season for their particular combination of starch, texture and flavour. You could also use King Edwards or Desiree. These are potatoes readily available in Australia. If you are from other parts, look for spuds with a very pale yellow flesh and dry texture.
Serves 4
6 large Sebago potatoes
50 gms fine salt
1 dessert spoon flaked sea salt
100 mls Malt vinegar
Olive Oil cooking spray
Pre-heat a heavy, flat cast iron pan in an Oven at 190c
Wash the potatoes well and peel them.
Wash again under running water.
Cut into thick chips
Add to a large saucepan and cover in cold water
Add the fine salt and vinegar
Bring to a low rolling boil on a cooktop
Cook for 5 minutes to bloom the starch [90c water temp for this]
Drain the chips in a strainer or colander
spray the pre-heated pan with the olive oil spray and add the chips, spaced evenly
Spray the chips liberally with olive oil
Cook in the oven until golden, around 1 hr 30 minutes.
Sprinkle with additional salt and serve