Chunky oven chips

Chunky oven chips

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(110 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
Gordon Ramsay makes healthy and tasty chunky chips - without deep-frying

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 750g Desirée potato (about 3 medium large), peeled
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • groundnut oil, for drizzling
  • sea salt and freshly ground black pepper

Method

  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.

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Comments, questions and tips

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catbail
29th May, 2017
5.05
I've been making these for a few years now, can't fault them - just follow the recipe exactly as stated and you can't go wrong. Easy, crisp, lovely!
hunniko
4th Jan, 2017
Crispy outside and fluffy inside. After blanching, I added roasted nut oil, turmeric, curry powder and some salt just enough to lightly cover them. I cooked mine for 30 mins. They were lush. this recipe is a keeper.
Mike91597
13th Dec, 2016
These chips are truly to die for. I live in the US and they just don't do Brit fish n chip type chips. These taste so similar to your local chippy it's insane. Some tips - after blanching, cooking and draining, in batches I oil and season the tats in a bowl which makes it easier to get full coverage. Make sure your baking tray is Pre heated and don't flip until after 10-15mins. This will avoid the breakage some have mentioned. These usually take a good 30mins to be perfect but of course that depends on how crowded your tray is and how large you cut those beauties. I have made these a lot for my yank friends and they are a hit. For the ultimate version, which is of course quite naughty, we did these in an actual fryer outside and they were amazing. Enjoy!
regaljester
25th Jun, 2016
The best oven chips ever! Made them a few times and sometimes add paprika or Cayenne to the oil. Delish.
mojito_waz
15th Jun, 2016
5.05
I thought I would give this a try as my freezer is on the blink and had some spare King Edward potatoes and wow, they were so unbelievably delicious and incredibly easy to make. I didn't have rapeseed oil so used extra virgin olive oil and then Malden rock salt to season. Popped it in the oven for 20 minutes and wow what a treat. I used one large King Edward potato and it was plenty enough portion for a meal for one. Will definitely be making these again instead of buying frozen!
veggie0517
12th Dec, 2015
5.05
Didn't realise how good these were going to be until they came out of the oven. As long as they have a bit of a gap between them, the chips crisp up perfectly. You really can't buy these from the shops and - to be honest - are better than a lot of fries from restaurants. It's a really simple recipe that I will keep using. They go down a treat!
alexpart
4th Nov, 2015
Made these lots of times and they are delicious. I've adapted slightly and now use rapeseed oil instead of groundnut as I've found that nicest. Also they definitely need at least half an hour, usually 40mins, in the oven.
jonesy127
19th Oct, 2014
3.8
Delicious recipe, and like others have said, SO much better than oven chips. One thing I have to question though; 15 to 20 minutes cooking time? Really?? 30 at an absolute minimum from my tries of this recipe...
allielovetocook
6th Aug, 2014
3.8
Lovely chips but if you follow the recipe and put them in a roasting pan they stick EVERY SINGLE TIME .. even if you follow the recipe to the letter. Grrrrrr .. mushy chips. Folks, use a baking tray, I will the next time I make these (and there WILL be a next time, I will not be beaten!) as I'm convinced that's where I'm going wrong.
johemmings
21st Mar, 2015
Oops just clicked on report comment...whereas I meant to reply to you....someone else said that if you put them on grease proof paper that makes all the difference. Going to try it as have same problem..they always seem to stick!

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ldupuy
7th Feb, 2017
Hello, As I live in France, Desiree are not very common potatoes. Which other variety would you advise: Bintje? Agatha? Annabelle? Thanks in advance.
goodfoodteam's picture
goodfoodteam
16th Feb, 2017
Thanks for your question, you want to replace them with another firm, smooth fleshed potato. Bintje or Vivaldi are good choices.
kookymooky
13th Dec, 2016
Wondered if they would work without peeling the potatoes?
goodfoodteam's picture
goodfoodteam
17th Dec, 2016
Hi there, yes it will work!
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