The Cottage Smallholder

And I mean successful ones!

We have lost track of them over the years but some are included in Fiona's recipes.

I made one last night when cooking home made oven chips using King Edwards. I decided to try parboiling the cut chips first for five minutes. It was a bit too long for pieces as small as chips in hindsight and a small number had turned to mush. That meant it was difficult to roll and coat them in the olive oil mix I had prepared with added salt, ground black pepper, garlic granules and pimento picante.

But I gently turned and rolled them as best I could and most did not break up although not all got coated. The mushy bits I rolled into little balls. All went into Andrew, our halogen oven, on the special chip making tray that comes with him.

We had them with some skirt of beef gently fried for two minutes each side, and peas.

Wow!

They were the best chips we ever tasted. Proper crispy on the outside and fluffy on the inside. I had a man size portion but my tongue was hanging out for more.

F has commissioned me to repeat the feat but this time measure the ingredients, chip size, timing, temp etc. so that she can post it up as a new blog recipe.