Please excuse the title, but imagine if your regular frozen oven chip was big, i mean big, not the size of some pathetic overweight matchstick but nice and fat, crispy on the outside and fluffy on the inside, you would be over the moon right? Well I'm going to tell you how......................OK, enough of the sales talk but i got your attention with my cheesy 80's sale's pitch eh! Well since our seldom used deep fat fryer was relegated to the recycling plant or maybe even revitalised by one of the ever numerous totters , we have been without chips! Not fries but Chips, big fat humdingers, maybe not Mr Blumenthal quality but definitely bloody good chips. Do not do frozen, so homemade oven chips it is, again lest i bore you - big fat chips! Now too the point , honestly i feel that the key to great homemade oven chips is the size. Size is everything right girls, well and technique some might say, but size is the key here. You need enough surface area for the crisping process and enough inside to benefit from the full fluffy effect, not enough and your not going to notice the creamy fluffiness that melts on your tongue after biting through the crispy exterior! Now debates rage on about potato varieties that are best suited, but personal choice for me is King Edwards, followed by Maris Pipers, but other varieties of floury spuds will do the trick.
Choose your potatoes, give them a peel, and slice into big chips. Bring a saucepan of lightly salted water to the boil, whilst waiting, heat the oven to 220C/gas 7/450 F. Find a suitable tray or roasting tin and place a film of sunflower oil or olive oil over the base(3-4 tbsp). Place the tray into the oven. Once the water is boiling place your chips into the water, bring back to the boil and cook for 5 minutes. Drain then place into the hot oil, coat with the oil and season with sea salt and ground black pepper, back into the oven for 35- 40 minutes or until golden brown. Turn occasionally.