Chips are a beloved side dish, whether accompanying classic battered fish or a juicy burger. However, deep-frying chips in oil can make them less healthy, and many of us resort to processed frozen options for convenience. But what if you could enjoy crispy, homemade chips without the need for a deep fryer?
Renowned chef Mary Berry has shared a clever technique to create wonderfully crispy chips with golden, crunchy skins — all made in the oven. The secret? Coating the potatoes in semolina before baking.
In her cookbook Simple Comforts, Mary describes these potato wedges as a “firm family favourite” that are healthier because they’re oven-baked rather than deep-fried.
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Semolina, a coarse flour commonly found in supermarkets in the baking aisle, is often used in pasta and Mediterranean desserts. Its coarse texture is perfect for absorbing excess moisture from the potatoes and creating a crisp outer layer. This helps overcome the typical sogginess that can occur when baking potatoes due to their natural water content.
Additionally, the proteins in semolina interact with the potato starch to form a superior crust, enhancing browning and giving chips that irresistible golden color.
Mary Berry’s recipe is simple, quick, and guarantees crunchy chips from scratch in just 30 minutes. Here’s how to make them:
- Preheat your oven to 220°C (200°C for fan ovens or gas mark 7) and line a baking tray with greaseproof paper.
- Slice potatoes lengthwise into halves, then cut each half into chunky wedges. Place the wedges in a large mixing bowl.
- Drizzle the potatoes with oil, sprinkle generously with semolina, and season with salt and pepper to taste.
- Toss everything until the wedges are evenly coated.
- Arrange the wedges in a single layer on the lined tray.
- Bake for 30 minutes until crispy and golden.
The result? Delicious, crunchy chips with all the flavor and texture you love, minus the extra oil and fuss of deep-frying. Perfect for healthier meals and homemade comfort food.