Home Made Oven Chips

mineallmine

Hi Sparrer, never thought of an oxo cube - what a good idea!

So when you freeze them - they have been steamed and coated, is that right? No oil yet then? Must have a go at freezing.

Pitlanepiglet

To peel or not to peel depends on what I am making. Wedges I don't peel for but chips I do peel otherwise IMO they are wedges, chips don't have skin on!

Plus our potatoes are usually farm ones so they are pretty muddy and not always perfect so it's easier to peel them than to scrub them clean

Slinky_Malinky

I zap my home made wedges in the microwave for a few minutes before baking rather than parboil. Same for jacket spuds. Never tried freezing them though, it would be a good way of using up my potatoes when they have started to sprout.

kerleytops

Peel, cut into wedges with the apple corer, place on non stick baking sheet, spray with olive oil, cook 25 - 30 mins turning half way through cooking. Season to taste.

jem1276

I think a lot depends on the spuds too, we find King Edwards make the best wedges/chips.

We never par boil, just cut them up into chip shapes, with skins on and spray them with oil (we have a refillable pump that we fill with olive oil) and then we cook them on http://shop.toastabags.com/epages/es109145.sf/en_GB/?ObjectPath=/Shops/es109145_shop/Products/5060080675340 (which are cheap and you often see them in Home Bargains and Instore and those types of shops, versatile as can be used on a BBQ too and are ready to touch with hands a few seconds after coming out of the oven). and then just on the oven shelf on gas mark 6, top of the oven for 30-40 mins, flipping them over half way through.

kimmee

I parboil them for a few minutes and then dry them on a tea towel, spray them with fry-light, a tiny sprinkling of salt and bung them in the oven - they're lovely.

Also do wedges, but I don't parboil them - just spray them, a little pepper or paprika and again, bung them i the oven - yummmmmm

sparrer

mineallmine wrote: »

Hi Sparrer, never thought of an oxo cube - what a good idea!

So when you freeze them - they have been steamed and coated, is that right? No oil yet then? Must have a go at freezing.

Hi mineallmine

If I'm not cooking them straight away I steam them and toss them in the oil which I've warmed a bit to runny stage (by taking the lid off the steamer and sitting the oven tray on it for a few minutes . Do NOT do this at home!!) Then sprinkle the cube over, then the whole thing goes in the freezer. The cube seems to 'melt' over the wedges and coats them beautifully for cooking

claireac

Debt_Free_Chick wrote: »

I don't bother to parboil. But I do soak the raw chips in plenty of water, rinse and then pat dry on a tea towel. This removes a lot of the starch which can make them go soggy ... sometimes

I do exactly the same. Most of the time I don't peel them either. I don't have the time as we both work and have a 3yr old dd. I just season well, sometimes add some paprika, coat in oil (normally a spray oil) and cook in a hot oven.

jenny74

Hi

I searched on here last week and found several threads (some very long!) on how to make home made oven chips. So I gave it a go.

I bought some Fry light, and followed the general advice, I sprayed the oven pan, parboiled the potatos and then drained and dried the chips before putting them in the pan, I then sprayed them again with the fry light and baked in the oven.

I have a fan oven, and even though I did adjust the temp to about 190 (nothing goes in more than that as it just burns!) The outside of the chips were tough, they had basically formed a skin like wedges. My hubby does not like wedges (I am not keen), so they didn't go down very well

PLEASE can someone advise how I can made home made CRISPY oven chips (not wedgyfied!) in my fan assisted oven? Please??

I am trying to eat healthily, hence the fry light.

Hope to have some replies soon.

J x

PS I used new potatos as I had loads in the cupboard (still have, they were on offer!)

jamespir

jenny74 wrote: »

Hi

I searched on here last week and found several threads (some very long!) on how to make home made oven chips. So I gave it a go.

I bought some Fry light, and followed the general advice, I sprayed the oven pan, parboiled the potatos and then drained and dried the chips before putting them in the pan, I then sprayed them again with the fry light and baked in the oven.

I have a fan oven, and even though I did adjust the temp to about 190 (nothing goes in more than that as it just burns!) The outside of the chips were tough, they had basically formed a skin like wedges. My hubby does not like wedges (I am not keen), so they didn't go down very well

PLEASE can someone advise how I can made home made CRISPY oven chips (not wedgyfied!) in my fan assisted oven? Please??

I am trying to eat healthily, hence the fry light.

Hope to have some replies soon.

J x

PS I used new potatos as I had loads in the cupboard (still have, they were on offer!)

i cut the potatoes chop them then fry them in a pan