Best ever oven chips

• large Maris Piper potatoes↗1kg kg

  peeled

• malt vinegar↗1 tbsp tbsp
• vegetable oil↗75ml ml
• plain flour↗2 tsp tsp
• cornstarch or potato starch2 tsp tsp
• baking powder↗½ tsp tsp
• cayenne pepper↗small pinch

  small pinch

Step-by-step instructions

1. 1

   Trim all the rounded edges of the potatoes to get a rectangular block, then cut it into thick batons (save the leftovers for mash). Place in a pot with cold salted water and malt vinegar and bring to a boil. Simmer 6‑8 minutes until the potatoes are almost cooked and soft – test with a knife tip. Carefully drain the water, trying not to damage the chips, and let cool completely. They can be prepared up to two days ahead and stored in the fridge until use.

2. 2

   Preheat the oven to 220 °C/200 °C with convection/gas 9. Pour oil into a sturdy, rimmed baking tray or shallow baking dish and heat it in the oven. In a shallow bowl combine flour with baking powder, cayenne and a pinch of salt, and gently toss the chips in the flour mixture so they are coated, then set them aside in the mixture until ready to use.

3. 3

   Carefully remove the tray from the oven – the oil should be shimmering – and spread the chips in a single layer. Using a thin flexible spatula, gently turn the chips so they are evenly coated, then bake for 20 minutes. Turn the chips again and bake another 10 minutes. Turn a final time and bake another 10 minutes until they are crisp and deeply golden throughout. Drain excess oil onto a paper towel and serve immediately.