Easy roast chicken and homemade chips

young mum

We had dinner at my mums after an afternoon at the Science Museum. That photo above is a pic of my mum when she was younger! Va va voom! I bought a thyme and rosemary rotisserie chicken from Waitrose (the easiest roast chicken ever!). Mum lives within walking distance of 5 Waitroses can you believe it? We get one every time we visit her. She made her amazing homemade chips and served it all with green peas and salad.

salad

Such a delicious dinner and it’s a real skill to be able to make homemade chips in a pan. In Spain one of the most popular kids’ dinners is definitely chips with a fried egg. And a staple teatime snack is a chocolate sandwich – either nutella or a nestle crunch in a sweet bread roll. Rice cake anyone?!

PS: Mum served Torres Vina Sol white wine with this meal, currently £5 on offer at Waitrose, a lovely dry wine.

lex chips


My mum’s homemade chips

Prep time: 10 minutes
Cooking time: 20 minutes

  • Potatoes – mum likes the red skinned desiree ones – they are all rounders but waxy potatoes are supposed to be better for chips
  • Sunflower oil
  • Kitchen roll
  • Salt

Peel the potatoes, cut into chips and pat dry with kitchen towel – something to do with starch. Mum and I cut pretty uneven chips, some skinnier than others. Lewis, who learnt how to make chips off my mum, cannot help but make the most even and perfect chips of all time!

mum peel

Get a deep frying pan and fill with lots of sunflower oil. My mum has a special pan she only uses for chips or tortillas. Heat the oil so its hot and add one chip to test – there should be lots of little bubbles around the chip.

test chip

When ready add the rest of the chips and fry on a high heat for a couple of minutes, moving the chips around a few times. Then reduce the heat and let them sizzle away for a while. Keep checking them until a few chips start turning golden like this.

turning golden

Then you can either turn the heat up and do a final fry until the chips are golden and crispy. Or do what my mum often does, cook the chips until this just turning golden stage, then turn the pan off and leaves them (top chefs remove the chips from the oil then put them back for the final fry but mum never bothers and they always taste good). Just before you need to serve give them a quick blast fry.

final stir
almost done

Either way, once they are done, remove with a slotted spatula and place into a kitchen towel lined bowl. Add more kitchen towel and pat the chips to remove excess oil. Sprinkle with salt and serve! Mum always says that the housewives of Andalucia make such good chips (and fried fish) they can put them in their pocket because they are so crispy and not greasy! You should save the used sunflower oil (we use old jam jars) for the next time you need to make chips or other dishes like tortillas that need fried potatoes.

little bundle

 

IMG_3929

voila

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