A great success with children. Once I discovered how to make these I was freed forever from the tyranny of the chip pan.
Prepare the potatoes and cut into chip-sized pieces. Dry well and put into a large bowl containing enough oil so each chip is just coated, but not soaked. Put into a roasting tin and cook at
Remove from the oven, turn them in the tin, sprinkle with paprika and salt (the paprika browns the chips) and cook for another 15 minutes or so until the chips are nicely browned.
‘Spam and Fried Chips
Say the BBC Pips!’
Wartime version of Oranges and Lemons.
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