Posh 'chipped' potatoes

Having read the recent hype about twice fried posh chips and potatoes whose virtues are currently being extolled by some celebrity chefs I thought I would share my favourite more healthy option which is a firm family favourite.

The celebrity chefs version involves twice deep frying which lets be honest is not only unhealthy but has also caused a recent surge of kitchen fires as folks try to recreate the recipe at home. The aim is to create chips or potatoes that are fluffy on the inside and crispy on the outside. 

The 'cheffy' version also takes an inordinate amount of time in preperation, boiling them first and then freezing them before deep frying twice over in hot oil.  Lets be frank here, who has the time to do that after a busy day at work, certainly not I?

For those of you who would like to create an equally tasty accompaniment to your meal why not try this more simplified version.


Posh 'chipped' potatoes

Maris piper potatoes ( 1 medium sized potato per person)
2 Tablespoons of semolina
Vegetable oil

Method

Heat oven to 200oC/Gas mark 5
Peel potatoes and cut into either thick wedges or battons
Place in a saucepan of cold water and bring to the boil
Simmer for 5/7 mins
Remove from heat and drain in a collander
Place semolina into a large plastic sandwich/freezer bag
Take each piece of potato (still warm) and put them into the bag
Gently move bag so that all pieces of the potato are coated in semolina
Remove potato pieces from bag and place on a baking sheet lined with greaceproof paper.  Disgard any left over semolina.
Spray potato pieces lightly with the vegetable oil (or drizzle with oil) so that the semolina is coated.
Cook for 20-25 mins turning them over half way through cooking until lightly golden and crisp

Delicious served with either Steak, Fish, Poached Eggs, Roasted meats/poultry, Omlette, Gammon, Sausages.

You can also adopt this method for your Roast potatoes!