Yeah, that's what he said. Plenty of salt and pepper then take them out shortly before they're done, lash on some balsamic and hoy them back in.
I just peel spuds and chip, put in kitchen towel to soak up the water. Chuck in a bowl with a splash of olive oil to coat then a few grinds of the salt grinder. Spread out on tray and Cook at 220 in the oven for about 25-30 mins. They're nice enough, no deep frying.
don’t think I have ever cooked a potato from raw other than a jacket potato. You wouldn’t do that to roast potatoes so why with chips?
It works, why not? Roast potatoes are at least twice the thickness of a chip. How do you think jacket potatoes were cooked before microwaves? Did you par boil them for **** sake?
Clearly not as just said I cooked them from raw. Any other potato gets par boiled. They’re better if you do.
