Oven baked chippies
These gorgeous potatoes sit somewhere between a chip and a roastie. They are really delicious, really moreish and super easy.
Ingredients
2kg Vivaldi potatoes, peeled
2 tbsps of oil (I like corn oil but vegetable or sunflower will work just as well)
Seasoning or salt
Method
Heat the oven to 180c. Put the oil into a large baking dish and put into the cold oven while you prepare your potatoes.
Take a carrier bag and wash the inside fully. Don’t worry about drying it because this will help to create the steam.
Cut your peeled potatoes into little chunks (around 2.5cm) - they need to be roughly the same size but don't stress too much.
What I now do is steam my potatoes, I do this by taking a carrier bag and putting the potatoes in and tie a knot in the bag so that no steam can escape. Put the bag into the microwave on full power for 5 minutes. If you do not have a microwave you can par boil them for 5 mins but you will need to drain them very well.
Carefully put the potatoes into the hot oil and put into the oven, turning every 5-10 mins until they are golden. When you remove them from the oven, season them and drain on kitchen roll.