Jeremy Vincent’s spicy, oven-fried potato chips recipe

You needn’t have a party to have an excuse for trying these potato ideas.

POTATOES are comfort food all year round.

Whether you are roasting, baking or mashing your spuds, they prove time and again that they are a really versatile vegetable and unquestionably one of Australia’s best-loved staple ingredients.

Homemade potato chips or wedges are wonderfully filling things to serve to a group of family or friends. The flavouring options are practically endless when it comes to preparing them, especially when you provide a dipping sauce, too. That said, you needn’t have a party to have an excuse for trying these potato ideas. They can easily become a part of a weekday family meal as an accompaniment to all manner of meat dishes — from stews and casseroles, to grilled meats and pies.

SPICY OVEN-FRIED POTATO CHIPS

HERE’S a way with potatoes that I often prepare and hand around to guests during drinks or even while friends are watching television or a DVD.

Crispy chips: Spicy oven-fried potato chips cooked by Jeremy Vincent. Picture: Dannika Bonser

Serves 4

6 medium (waxy) potatoes

1 tsp dry mustard

¼ tsp chilli powder

1 tsp salt

Generous pinch of pepper

Third cup canola oil

Wash, peel, and slice potatoes. Arrange slices in a single layer in a shallow baking pan. Mix together the seasonings and oil, then drizzle over potatoes.

Bake at 220C (200C fan) for 45 minutes, or until the potatoes are tender. Turn potatoes halfway through cooking time to promote even browning.

MICROWAVE POTATO WEDGES

SCRUB 4 medium potatoes but leave them unpeeled. Cut them into wedges and place in a shallow, 2 litre microwave-safe baking or serving dish. Sprinkle with a dash of vegetable oil and toss with ½ teaspoon minced garlic. Sprinkle in a ¼ teaspoon each of dried oregano and paprika. Stir to incorporate the oregano and paprika. Cover with waxed paper (or the container lid) and microwave on high, 8-10 minutes, stirring twice. Sprinkle with 2 tablespoons grated parmesan cheese and microwave on high, 1-2 minutes longer. Let stand, covered, for 5 minutes. Potatoes will be tender and cheese melted. Enough for 4 serves.

BACON HORSERADISH DIP RECIPE

IN A small bowl, combine 1/3 cup sour cream, ½ teaspoon prepared horseradish sauce and 1 rasher crisp-cooked bacon, crumbled. Serve with potato wedges or oven-fried chips.

SOME EASY POTATO TIPS

BAKED OR ROASTED:

STAND potatoes on end in muffin tins if you’re baking several.

SKEWER a potato with a metal kitchen skewer to cut baking time in half (not in a microwave oven).

FOR crispier skins, bake at 220C (200C fan) for 45-60 minutes.

RUB a little oil, butter or bacon drippings on potatoes before baking for crispier skins.

CUT leftover baked potatoes into 2cm pieces and brush with olive oil and seasonings. Bake at 220C (200C fan), turning occasionally, for about 35-45 minutes.

CUT leftover potato skins into strips and brush with olive oil. Bake at 200C (180C fan) for about 10 minutes, until crispy. Season to taste and use as a snack with dip, or crumble on soups or a salad.

TOSS potatoes (small halved, or medium to large ones cut into quarters or eighths) in olive oil, or a melted butter and oil combination. Roast for 60-90 minutes in a preheated 190C oven (170C fan), or until golden brown outside and fork-tender inside. Turn often for uniform browning and crispness.

Chipping in: There are plenty of tips to get the most out of your potatoes. Picture: Dannika Bonser

MASHED:

COOK the potatoes in milk for extra richness.

COOK the potatoes with several peeled garlic cloves, then mash with garlic as usual.

USE baked potatoes for mashed potatoes instead of boiled.

DON’T over-beat — over-beating can cause starchy, sticky mashed potatoes.

BEAT in herbs, seasonings, roasted garlic, minced vegetables or grated cheese for added flavour and colour.

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