This is a nice and simple version of chips for kids. They are
Peel the potatoes and cut them into fat slices, then into chunks of 3–4 cm (about
Heat enough oil in a large wide frying pan to generously cover the bottom. Add the potatoes in a single layer and fry them over medium heat, shuffling them after a while when they are golden, and shaking the pan to turn them around so that they cook evenly. You might need to adjust the heat so that they don’t brown before cooking through. When they are lightly golden all over, add the garlic clove, rosemary and sage sprigs, making sure they are in the oil. Continue cooking and shuffling the potatoes until they are golden brown, sitting the herbs and garlic on top of the potatoes if they look like they’re burning. Lift out the chips with a slotted spoon to a wide serving bowl, scatter with salt and shake them around again so it distributes. Serve now!
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