Sunday, 30 August 2009

Chips glorious chips!

Easy to make, far far better than what you get at the chip shop. I come from the potato-producing part of Cyprus, so eating potatoes in all shapes, sizes and ways is almost in my blood. What on earth did we do before they came from America?

Potatoes, cut in...well, chips
Fresh oregano or marjoram (I used the latter as I have loads in the garden-dried will also do)
Sunflower oil

Wash, peel and cut the potatoes. Mix them with your finely chopped herb. Heat your oil on a medium fire until it looks like it's bubbling. When you drop a chip in it should start cooking fast. If not, the oil is not hot enough. Put all your chips in, give them a quick stir with a straining spoon (ladle with holes?) and allow to cook for about 15 minutes. Check if the bottom side is crispy and golden, then carefully turn them. Cook for another 5-10 minutes-until you're happy with them. Take them out on a dish with kitchen roll at the bottom so you get rid of the excess oil. Don't forget to turn the oil off :-).

Add salt as you please and enjoy!

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