These chips get made on a regular basis in my house, and no matter how many I make, I never make enough. Feather soft inside, crunchy on the outside, with the delicious aniseed tang of roasted fennel seeds they are deliciously moreish.
They’re a healthy option as well, roasted in the oven with a little oil rather than deep fried. It’s a good job too, we always end up eating a few more than is good for us…
2 large floury potatoes (e.g. maris pipers, roosters) per person, plus 2
As a rule of thumb, allow two large floury potatoes per person, then add two more for the pot. So if you are cooking for four people use ten large potatoes – believe me, there will be no leftovers.
Pre-heat the oven to 220C / 200C fan / gas 7.
Peel the potatoes and chop them into thick and chunky chips. The chips at the extreme sides are likely to end up skinnier so will be more crispy, adding great contrast.
Place the chips in a large pan of unsalted cold water, bring to the boil. Keep an eye on the water and when it just begins to boil set a timer for three minutes. After three minutes drain the chips in a colander and let them steam themselves dry for a minute or two. Hang on to the empty pot, you will need it again.
Give the chips in the colander a good shake, the edges of the chips should roughen and fluff up slightly. Tip the chips back into the pan and drizzle a good glug of olive oil over the chips – don’t overdo it, all you are trying to do is coat each chip with a film of oil so it doesn’t stick to your baking tray. Agitate the pan to spread the oil around, then take a small handful of fennel seeds and scatter them all over the chips, agitate the pan again then tip the chips out onto a large roasting tray.
Give each chip plenty of room, if you crowd them together they will steam and so won’t roast so effectively. You only need a millimetre or two between each chip, but if you need to use two roasting trays then use two roasting trays. Scatter more fennel seeds over the chips, ensuring they are evenly distributed. Season lightly with sea salt, then roast on the middle shelf for approximately an hour. Turn them after 30 minutes to ensure even browning and so you can gauge how much longer they will actually need.
Serve straight from the oven – I leave them on the roasting tray and put it in the middle of the table. Season with a little more salt if necessary.
These chips are brilliant by themselves, awesome with seared tuna, amazing with any fish, and a match made in heaven when paired with salsa verde. I could use even more superlatives, but I think you get the idea…