So which potato is the best for oven chips? Well, we recommend any that are floury but a good rule of thumb is to stick with Roosters or Maris Pipers as they are easily available and make great chips! To make sure that they end up nice and crispy, soak your cut chips for half an hour in a bowl of slightly salted water to remove the starch.
After the soaking, dry them off with a paper towel so that any crisping isn’t hampered by moisture, drizzle them with some oil and get them in the oven!
Preheat your oven to a high setting (around 250C for fan ovens) and spread your chips out on an oven tray, using greaseproof paper to prevent sticking. Leave them for around 35-40 minutes depending on how thick you cut them, turning them over a few times for even cooking and colouring.
Once your chips are nice and crispy, you’re ready to serve them up! You can use all kinds of different seasonings to make them extra tasty. For example, you could use rosemary, celery salt, chili flakes or toasted cumin seeds to create some interesting flavours.
There’s not much better out there than a roast potato that strikes the perfect balance between a crispy outside and fluffy, piping hot inside. An essential part of any roast, getting your spuds spot on can make or break the meal so make sure to follow these tips on how to make roast potatoes shine every time.
Whether they are served up with sausages or mixed up with cheese and spinach, mashed potatoes are a spud staple that are super versatile and delicious.