No matter how many new recipes we try, we never tire of trying new ways with potatoes. From twists on mashed potatoes to clever toppings for chips, there are countless ways to upgrade the humble spud. Here, we’re sharing three of the most elegant — and flavoursome — ways to make the most of potatoes.
If you’re feeling fancy, you can use a cutter to give your potatoes a perfect, round shape.
We’ve got a few tip to help you get the best crisps:
- Keep the lines close to each other as you cut so that you create that ideal criss-cross shape. Skewers help to serve as a base for cutting the potatoes so that you can make the accordion pattern easier without cutting all the way through the potato.
- Put the already-cut potatoes in cold water to keep them from turning brown while you continue with the rest of the batch. Another benefit of this is to break down the excess starch to help make deliciously crispy potatoes when you bake them.
- Depending on the size of your cut potatoes, you may need a little more than 30 minutes for them to get crispy. Once done, the potatoes will have a golden-brown colour and nice crispy edges.
These are ideal served with grilled chicken or fish!
Here at Easy Food, we feel the best choices for a chip potato are good, large Maris Pipers or Roosters. When it comes to oil, the most important thing is that it is fresh and clean; any old or slightly dirty oil will impart flavour. We advise using either sunflower and vegetable, as they are neutral and yield good results; groundnut oil is also an option. If you’re after big flavour, cooking your chips in beed fat can give you good flavour and colour, but is obviously not suitable for everyone. Onto seasoning: in our opinion, the salt HAS to be flaky Maldon sea salt. Vinegar isn’t for everyone, but we feel it is almost as important. You can’t go wrong with a good-quality apple-cider vinegar for maximum flavour. Read more on how to perfect chips here!
Need something to go with your crisps? Try out homemade ketchup recipe here!