Beef-Dripping Chunky Oven Chips
Ingredients
1.5kg large baking potatoes, peeled
5 tbsp beef dripping (available from any Supermarket or ask your butcher)
Sea salt flakes
Cracked Black Pepper
Method
Preheat the oven to 190°C/fan 170°C/gas 5 and put 2 large baking trays in to heat up. Cut the potatoes into uniform batons, about. 1.5cm thick.
Fill a large pan with water add to the stove and bring to the boil, add the chips for around 5 minutes,
Dry the chips well,
Spoon the Beef Dripping into the baking trays and return to the oven for 3-4 minutes until smoking.
Remove from the oven and quickly tip in the potatoes, tossing them to coat in the fat,
leaving plenty of space around them or they won’t cook properly,
Now cover in sea salt flakes and Cracked Black Pepper all over the potatoes and cook for 30-35 minutes,
swapping the trays around halfway through and turning the chips from time to time so they crisp up evenly.
When they are golden, crisp and fluffy, remove from the oven, shake out on kitchen paper and serve, freshly coat with more sea salt.
Happy Cooking Folks
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