Quick translation – in England chips are what Americans call fries. What Americans call (potato) chips are what we call crisps.
This recipe is all you need for those days when you are craving french fries but your narcissism is winning out over your hedonism. Because wouldn’t it just be dreamy to eat a plate of chips and still look delightful in your jeans the next day? But before I gift you my healthy chips recipe, I need to tell you about just one of the ways you could use it.
The chip butty
When you are born in Manchester, like I was, you are blessed with access to the best double-carbing food their is – a chip butty. What is a ‘butty’? It is a sandwich – yep bread and potatoes in one hand-held meal. Please don’t stop reading – I get back on the healthy track very soon. Traditionally the butty would be made with white bread – the squishy plastic kind – slathered in butter with hot, salty chips from the the chippy (fish and chip shop) squashed between the two slices of bread. Carb porn.
As I’ve matured, my tastes have become a bit more refined – my chip butties are now made with the homemade garlic and rosemary oven fries I’ll share with you below plus good butter, Maldon salt and sourdough bread. I know, get me! More often than not I make chips to go with steak or fish and leave the butty for all but the most extreme hangovers.
My baked chips
I’ve been making a variation of this dish for years and I’m always tinkering with the flavours. My kids love them and they are just the ticket when you crave something with big flavors, crunch and comfort.
Serve your chips with a fried egg and ketchup. Or with steak, roast chicken, pan-fried salmon or in a butty.
My boys always eat these with ketchup – I don’t care as long as the ketchup is Simply Heinz (no high fructose corn syrup). Sometimes I, unashamedly, have ketchup or a splodge of homemade mayo. I always have Maldon salt and a splash of malt vinegar too.
Ingredients (serves 4)
4 fist size russet potatoes, scrubbed and skin left on – you want older, floury potatoes not waxy yellow potatoes
1 tablespoon olive oil or go mad and use rendered bacon fat
a half teaspoon sea salt or a teaspoon of Maldon sea salt flakes
2 cloves garlic and 2 whole stems rosemary (which you can leave out but don’t)
You can pick up all the equipment I use through my shop.
- Preheat oven to 430F, 220C
- Scrub but don’t peel your potatoes. Chop them in half, length-ways, then slice each half into 6-8 finger size strips.
- Toss with a tablespoon of olive oil, the whole stems of rosemary and the skin on garlic (squish it slightly with a knife but don’t chop it) then spread everything onto an un-lined metal baking sheet, sprinkle with salt and bake for around 30-40 minutes, turning once half way through
- Check your potatoes after 30 minutes and give them a shake. Some may stick but don’t worry, use a spatula to loosen them then return them to the oven – the stuck bits will be extra crunchy. You should hear a dry rustle as you shake them. You’ll know they are ready when they are crunchy and golden on the outside and fluffy within
- Sprinkle them with Maldon sea salt and a splash of vinegar and serve immediately.
You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools.
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