Homemade Oven Chips AKA ‘Potato Wedges’

Chunky homemade oven chips – or ‘potato wedges’ if you’re posh – are MUCH tastier than the frozen ones. And oven chips are surprisingly easy to make…there are only two ingredients:

Ingredients

Potatoes
Vegetable Oil - Olive or Sunflower oils give good flavours

Equipment

A sharp knife and a chopping board
A roasting tray - the more ‘non-stick’ the better

How to make your Oven Chips

The six steps to homemade oven chip heaven:
1. Put the oven on to warm up to a medium heat – roughly Gas 6, or 200 degrees – 180 for a fan oven.

2. Scrub your potatoes clean.

3. Now you have a choice: – the more difficult way is to peel your spuds, which you’ll have to do if you really hate to eat the skins; the easier (and tastier) way is to go straight on and…

4. Chop them up. This is fun, but you need to be careful. Use a big sharp knife and chop the potatoes into chip-shapes. Try to make them roughly the same size, so they’ll all be ready at the same time. Bigger chips take longer to cook. But they do have more of the white, fluffy centre.

5. Pour a little oil into the tray and pile in your chips. Mix them up until they’re mostly covered in a very thin layer of oil. Add a little more if you need to.

6. Stick them in the oven and wait for about 25 minutes. Use oven gloves to get the tray out and check progress. They should be well on the way to being golden brown on the outside and soft in the middle. If they’re not quite ready, give them a gentle stir and a shake and put them back in until they’re done.

Homemade oven chips are great with a bit of salt and vinegar, or with ketchup or mayonnaise as a dip. In fact, they go with almost anything – my favourite, though, has to be dipping them into a lovely fried egg.