Post by Stommingtons III Esq. on Oct 4, 2011 8:51:29 GMT
I'm late to the party, but you can buy garlic salt which goes well with chips.
If you're purely salt, use a good sea salt, not table salt. Please people don't underestimate the importance of a good salt.
One tip - soak the chips in water first with a little vinegar. This changes the outside surface and causes it to bubble during the frying process. This will cause them to taste a little of vinegar, but most people put vinegar on their chips anyway.
Drain, pad dry and season before frying.
And double / triple fry the chips. Low temperature first to cook through and then high temperature to crisp up.
Post by Stommingtons III Esq. on Oct 6, 2011 11:07:20 GMT
Ah, so more like roast potatoes/wedges then.
For this you want a potato like a King Edward or Maris Piper.
You'll want to parboil them (time depends on size of the cut) and then leave to dry in the cullender. Once dry, shake the cullender to fluff the edges up. It's these fluffy edges that will catch the oil and crisp up.
Meanwhile, mix in some paprika into some oil with salt/pepper. Put the potatoes on an oven dish and poor over the oil. Turn the potatoes to cover each edge. Roast at 190 for 40 minutes, then at 220 for another 10 or so until crisp and golden. The paprika will really help with the colour!
Or you have pre-made frozen oven chips, in which case just eat with mayo.