No thank you, I’ve still got a copy of the book unfortunately
Slopalong #3 She doesn't understand beans
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Update: chips are now in the oven. I was greeted by a rather unpleasant acidic smell when I opened it after reheating the oil, vinegar and lemon juice (read: ’dressing’) in the pan. Not a good sign, but I am trying to be open minded here. I am also only making one potato’s worth as I really dont want to waste more food than necessary.
Aaaaaaaaaand we’re done.
Firstly, I forensically gathered my ingredients:
I already had everything in, so this recipe was free (not really). The original recipe called for white or cider vinegar, but all I could find in the cupboard was balsamic, rice vinegar, Chinese Black vinegar or red wine vinegar. I figured vinegars are *mostly* interchangeable, but red wine was the closest so I went with that.
Next, I cut the potato into chips. Nothing to elaborate on here, pretty self explanatory. These were then parboiled for about 7 minutes while I chopped some sweet potatoes for my actual breakfast (made sense to do both while the oven was on).
I also took this opportunity to prepare the ‘dressing’ (oil, vinegar and lemon juice). Adding both lemon juice and vinegar seemed a bit redundant, but I wanted to stay as close to the original recipe as possible. I used two tablespoons of vinegar, two of oil and the juice of half a lemon as again, I really didn’t want to waste more food than I needed to. I then put the roasting tin with the dressing in the oven to heat up.
The next step was to sprinkle flour on the potatoes to soak up any excess water, so I waited for them to cool a bit before handling. Again, self explanatory.
These were then added to the pre-heated roasting tray and baked for 20-25 minutes, turning over half way through. The sharp acidic smell when I opened the oven to move these around was mildly alarming, but I ignored it and continued cooking.
And here are the results:
I served them with a generous spoonful of houmous because I am a weirdo who enjoys chips with houmous. I wasn’t sure what to expect with these, but they were actually surprisingly tasty. They were a tad bland, but still edible. Some herbs and garlic would have gone a long way here. Parboiling and coating with flour worked pretty well too, they were crispy on the outside and fluffy inside. Probably wouldn’t make this recipe again, though as there are far better ones available online.
Final score: solid 3. Enjoyed the ones I had, but could be improved.
Firstly, I forensically gathered my ingredients:
I already had everything in, so this recipe was free (not really). The original recipe called for white or cider vinegar, but all I could find in the cupboard was balsamic, rice vinegar, Chinese Black vinegar or red wine vinegar. I figured vinegars are *mostly* interchangeable, but red wine was the closest so I went with that.
Next, I cut the potato into chips. Nothing to elaborate on here, pretty self explanatory. These were then parboiled for about 7 minutes while I chopped some sweet potatoes for my actual breakfast (made sense to do both while the oven was on).
I also took this opportunity to prepare the ‘dressing’ (oil, vinegar and lemon juice). Adding both lemon juice and vinegar seemed a bit redundant, but I wanted to stay as close to the original recipe as possible. I used two tablespoons of vinegar, two of oil and the juice of half a lemon as again, I really didn’t want to waste more food than I needed to. I then put the roasting tin with the dressing in the oven to heat up.
The next step was to sprinkle flour on the potatoes to soak up any excess water, so I waited for them to cool a bit before handling. Again, self explanatory.
These were then added to the pre-heated roasting tray and baked for 20-25 minutes, turning over half way through. The sharp acidic smell when I opened the oven to move these around was mildly alarming, but I ignored it and continued cooking.
And here are the results:
I served them with a generous spoonful of houmous because I am a weirdo who enjoys chips with houmous. I wasn’t sure what to expect with these, but they were actually surprisingly tasty. They were a tad bland, but still edible. Some herbs and garlic would have gone a long way here. Parboiling and coating with flour worked pretty well too, they were crispy on the outside and fluffy inside. Probably wouldn’t make this recipe again, though as there are far better ones available online.
Final score: solid 3. Enjoyed the ones I had, but could be improved.
I made mince and onions without any notions today.
It was deliciousand it didn’t have a skin
It was delicious