Curry Spiced Oven Chips

Oven chips for me are the way to go and when spiced with yummy curry a whole new world of chip delight is unleashed. In this recipe I am going to share my method behind crispy golden oven chips with a hint of curry. Now of course this is the same method I use for any form of oven chip. So you can switch out the curry powder for paprika or a smoked paprika if using the method for wedges. The Possibilities are endless.


If you are looking for more recipes you can click the following: Soups & Light Bites | Mains | Desserts | Guest Recipes


Ingredients

  • 750 g Maris Piper Potatoes

  • Sunflower / Vegetable Oil

  • 1 – 2 Tbsp Curry Powder

  • Salt & Pepper

Directions

  • Pre-Heat Oven 220°C
  • Cut the potatoes into the desired thickness, Either peeled or unpeeled. Remember unpeeled is the healthy option. The key is to try make sure the chips are cut as equal as possible so they cook evenly.
  • Bring a salted pan of water to a rolling boil and add the cut chips and parboil for 3 to 5 mins and then drain and allow to steam dry.
  • Using the pan for par boiling wipe clean and then add a good few tablespoons of oil until the pan is coated at the bottom. add a tablespoon of curry powder, sea salt and pepper and place onto a high heat until hot.
  • Add the chips to the pan with the hot oil and stir around coating all of the chips then add to your oven tray and into the hot oven. Cook for 30 – 35 mins depending on the chosen thickness of the chips.

Waffling on Version…..

How to Chose Potatoes for Oven Chips

The road to Curry Spiced Oven Chips all starts with the humble potato, and for me its the Maris Piper brand that wins it here. The Maris Piper has a golden skin and creamy white flesh with a fluffy texture.  This makes it a versatile all rounder, great for chips and roast potatoes, but also good for mash and wedges. Once you have your potatoes you can cut them into the style chip you like. I like to leave the skin on too, saves time in peeling and the skin is good for you too!

Preparing Potatoes & Par Boiling

The joys of homemade chips is the ability to shape and create the chip of your choice, there is a number of tools to help you with this from the crinkle cut knives to the super cool Potato Chippers. For me its always a trusty knife. Essentially the key here is to try cut your chips all equal which will help them to all cook the same. Once you have them cut par boiling is the next step. Here you want to have a deep pan full of boiling salted water. Drop your cut chips in and boil for around 3 – 5 mins. Bring out of the water and drain.

Coating and Cooking Oven Chips

Coating the chips is the key here. For me I have always done it the same way and I have found it really works. Using the pan that we par boiled the chips we want to now use to coat the chips in the oil. With the pan drained and dried you want to add a few tablespoons of cooking oil and begin to heat up. From here you can add the spice of your choice.

Now we are talking curry spiced oven chips here remember so for this we want to add a few tsp on curry powder, salt and pepper and once the oil is really hot tip the steam dried chips and coat all over. From here it is onto an oven tray and into a 220°c Oven for 35 mins.

Serving Oven Chips and Optional Flavourings

So there we have it after 35 mins you should have perfectly curry spiced oven chips ready to serve with whatever you like, from a roasted chicken to a cottage pie chips go well with anything. If you follow the steps above you can always try using different spices and create an amazing chip combination of your own. I use paprika a lot for chips and a smokey paprika for wedges. No matter the flavour combination the process generally stays the same for me. I like to always coat the chips with hot oil rather than coating with a cold oil and then adding to the oven.

mrjay_thehomecook

Homecooking | Baking | Recipe Sharing N.Wales UK

Back to top
%d bloggers like this: