- 6 large potatoes (skin on) , cut into 1½ cm-wide chips
- 3 garlic cloves, crushed
- ½ t smoked paprika
- 1 t paprika
- 4 T sunflower oil
- 2 t fine semolina
- Sea salt and freshly ground black pepper, to taste
Preheat the oven to 240°C.
Place a large saucepan of salted water over a high heat. Bring to the boil, add the potatoes and blanch for 5 minutes.
Drain, then place in a bowl with the rest of the ingredients, 1½ t salt and plenty of pepper. Mix together well but gently – you don’t want them to break apart – then spread out on two large parchment-lined baking trays: they need to be spaced well apart so that they colour nicely.
Roast for about 35 minutes, turning once halfway through, until the chips are cooked through, dark-golden and crisp.
Cook's note: “Few meals don’t benefit from the addition of a slightly spicy, crunchy oven-roasted chip.”
This recipe appears in NOPI: THE COOKBOOK by Yotam Ottolenghi and Ramael Scully. Food photography copyright Jonathan Lovekin 2015. Reproduced with permission from Ebury Press.