Chunky oven chips

Recipe uploaded by

Gordon Ramsay

30 ratings

Recipe by Gordon Ramsay

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Making chips

1. Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
2. Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.

Latest comments and suggestions

Results 21-40

• Kirsten

  13 December 2008

  Kirsten rated and commented on this recipe

  

  Easy to make, but had to turn my (usually efficient) fan oven right up to the highest setting and cook them for double the amount of time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jane's Recipes

  03 January 2009

  Jane's Recipes commented on this recipe

  Lovely chips - best ever! Next time I've got to make twice the amount though as they were so popular!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zita

  03 January 2009

  Zita rated and commented on this recipe

  

  Used King Edwards and olive oil-really tasty. Husband kept asking how I made it, toddler loved it too and I was happy cos I consider these chips healthy!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gill Snape

  07 January 2009

  Gill Snape rated and commented on this recipe

  

  Absolutely brilliant. Only problem was i didnt make enough. Could of eaten plates full. Will def never buy ready made chips again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SarahC

  24 January 2009

  SarahC rated and commented on this recipe

  

  These didn't work so well for me. I think I cut my potatoes too small and maybe cooked them too long, but a lot of them came out frazzled! Mainly my fault than the recipes though! I think I'll give them a second chance...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Aaron Goodall

  18 February 2009

  Aaron Goodall rated and commented on this recipe

  

  Brilliant! I also used olive oil instead and they were great. Will definately be making these again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mazlp1

  21 February 2009

  Mazlp1 rated and commented on this recipe

  

  I used rooster potatoes and olive oil and they worked perfectly. Very scrummy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ditone

  25 February 2009

  Ditone rated and commented on this recipe

  

  These are absolutely beautiful I used to deep fry my chips but this saves a lot greasy splashes on my hob and they are much healthier everyone loves them, there have been a couple of Gordon's recipes that I follow and they are good, especially the flaky pastry one. Well done Gordon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sealady

  15 April 2009

  sealady commented on this recipe

  Since I live near Gulf of Mexico, I use my convection oven instead so don't heat the house. Also, toss in some fresh rosemary, no blanching, use olive oil, sprinkle with Maldon salt and gourmet fresh ground pepper.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pixieloveheart

  25 April 2009

  Pixieloveheart rated and commented on this recipe

  

  Made these last weekend with great results. I can't stand shop-bought oven chips so this is a really healthy way of enjoying chips without the deep frying! Think we might have blanched them for too loong though. Think I'll skip that bit next time!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yummie

  01 May 2009

  yummie commented on this recipe

  delicious chips, makes a great butty,mmmmm

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• paulcanada

  17 May 2009

  paulcanada rated and commented on this recipe

  

  Best chips ever!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen B

  18 June 2009

  Helen B rated and commented on this recipe

  

  Exactly has it says on the tin - really easy and tasty - try them you wont be disappointed

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sarah

  27 June 2009

  sarah rated and commented on this recipe

  

  Added cajun spice too and they were lovely

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Barbara

  12 July 2009

  Barbara commented on this recipe

  I have made chips similar to this recipe for years but I don't peel the potatoes, just scrub them and cut into large chips or wedges. Blanche for about 3 mins. Heat the oven to Gas7, 220 Electric Fan 170. put about 2 tabs olive oil onto a large baking tray add a good twist of sea salt and pepper and some ground cumin and paprika to taste. Heat til hot then add the drained chips and coat in the oil mixture. Cook til crisp- the time will depend on the size of your chips.Shake occasionally.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katharine

  18 July 2009

  Katharine rated and commented on this recipe

  

  This chips were ready in the given time and gave the most wonderful crisp results, the blanching makes all the difference. Wonderful!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rhiannon

  27 July 2009

  Rhiannon rated and commented on this recipe

  

  I will certainly be cooking these again, worked well and were very tasty! I might try seasoning with different flavours next time... fabulous!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annelies

  02 August 2009

  Annelies rated and commented on this recipe

  

  Very tasty! Takes a lot longer than getting take-away chips but the extra effort is worth it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• zoobymoo2003

  18 August 2009

  zoobymoo2003 commented on this recipe

  BEST CHIPS IVE EVER EATEN!!! VERY EASY!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• melaniegibson72

  26 August 2009

  melaniegibson72 commented on this recipe

  My kids loved these

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2515/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 750g Desirée potatoes (about 3 medium large), peeled
• groundnut oil , for drizzling
• sea salt and freshly ground black pepper

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Vegetarian, Vegan

Ingredients

• 750g Desirée potatoes (about 3 medium large), peeled
• groundnut oil , for drizzling
• sea salt and freshly ground black pepper

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk