June 18, 2010
3 medium organic baker potatoes
3 tablespoons olive oil
your choice of herbs/spices
Preheat your oven to 425 degrees. Scrub your potatoes and cut into roughly even-sized wedges. Soak the potatoes in hot tap water for 10 minutes, then drain, lay out on some kitchen paper and pat very dry using additional kitchen paper (or towel). Pour the oil onto your baking tray (a pan with sides) and place in the oven to heat for 3 minutes. Then remove the tray, pour the hot oil over the potatoes and toss, adding any other spices or seasonings you wish. Place the oiled potatoes onto the baking trays in a single layer and cover with foil. Place into the oven for 5 minutes, then remove the foil and return to the oven for 15 more minutes or until they have started to brown in spots on the bottom. Turn the chips over using tongs and return to the oven for another 5-15 minutes or until evenly browned.
Variations: When tossing the chips in the oil, add some crushed garlic and rosemary or some smoked paprika or any other number of herbs or spices.