2 tbsp vegetable oil
4 medium-sized (750 g) Cyprus, Maris Piper or
King Edward potatoes
2 tbsp cornflour
2 tbsp olive oil
½ tsp dried oregano
½ tsp dried thyme
½ tsp pul biber (optional)
¼ tsp smoked paprika (optional)
¾ tsp sea salt flakes
¾ coarse black pepper
8 garlic cloves
Preheat the oven to 240°C/220°C fan/475°F/gas mark 9.
Once the oven is hot, pour the oil into a large non-stick baking tray and place in the oven so that the oil can heat up while you prepare the potatoes.
Wash the potatoes and fully dry them with some kitchen paper. Cut them into 1½-cm thick chips, pat dry again, and place in a large bowl. Sprinkle over the cornflour and stir the chips so that they are fully and evenly coated before adding the olive oil, dried herbs and spices, seasoning and garlic. Shake the bowl and stir everything well so that the cornflour and oil fully combine and create a paste-like covering for the chips.
Carefully take the baking tray out of the oven and gently transfer the chips to the hot oil, making sure that they lay completely flat and do not touch each other; this will ensure that the chips crisp up on all sides. Return the baking tray to the oven and bake on the middle shelf for 30-40 minutes, turning once halfway through cooking when the undersides have crisped up.
The chips are ready once they are a lovely, even golden-brown colour on all sides.
by MrBaggyy