How To Make The Best Chips.

 The many ways to skin a potato.

Chips, is there anyone who doesn't like them? Nice and crispy oven chips are one of life's culinary highlights. Simple yet oh so moreish...that is if they are done well, as opposed to well done.

The various cooking shows I have been purveying have dropped the odd hint of how to make the best oven chips. One cooking maven said to soak the pre-cut wedges in a cold pot of water for an hour in order to draw out the starch and only then to put them into the oven with a dash of oil but no salt.

Well, we have had chips like those a few times but I am not that convinced that there isn't a better way.

I have been watching the BBC Eat Well For Less program and the other day they mentioned a new method. For me at least. Parboiling the cut potato wedges for ten minutes and then putting them onto an oven tray.  As the Brits love their chips almost more than any other nation, it might be the best way to make them. Trying it that way tonight, so I will let you know.

Growing up most of us had chips as a treat and mostly in take-a-way form. Too much hassle to make it for hungry kids me thinks! And eating take-a-way chips is nice. These chips are fried in oil and let's face it, that tastes good despite not being at the cutting edge of healthiness. Aren't we all aiming to recreate these long lost childhood pleasures? Going out to a fast food joint with our parents and being let loose on the menu...nothing better for a kid.

Monday seems to be a good day for supermarket shopping. A lot of discounted food, food that after a weekend's rest has to be sold. Even potatoes were on special. A 5 kg bag for 3,99. I predict a lot of chips for this coming week but luckily Bob loves having them for supper so I can't go wrong...

Biggi