Chips Glorious Chips

• 4 Fluffy Potatoes (Russett, King Edward Or Maris Piper Work Well. Think 1 Large Potato Per Person Depending Or Hunger And Person Size)
• Olive Oil (enough To Generously Coat The Chips)
• Salt To Taste

1. Preheat oven to 200 C.
2. Cut your unpeeled potatoes into chunky chip shapes. Slice the potato lengthwise into slices just over 1cm thick. Lay the slices down and cut again lengthwise into chip shapes. Don't worry about making them too neat, this all adds to the rustic charm!
3. Wash the potatoes in cold water to remove any excess starch.
4. Bring a large pan of water to the boil and parboil the chips for approximately 4-5 minutes. Drain and pat them dry really well.
5. Put them in a bowl and add enough olive oil to coat the chips and mix well with your hands or a wooden spoon. Season with salt and/or any other herbs or spices.
6. Spread the chips in a single layer onto a baking sheet lined with grease-proof paper. Bake for approximately 20-30 minutes depending on chip size. I often find I increase the temperature slightly in the last 5 minutes to give a real crisp finish. Remove from oven. Season again to taste if required, serve and enjoy.

fluffy potatoes, olive oil, salt

Taken from tastykitchen.com/recipes/sidedishes/chips-glorious-chips/ (may not work)