I am doing something today that I haven’t done in over 11 years of food blogging. I am blogging spur of the moment because I posted a picture of good old hand cut potato chips on Instagram and all of you went nuts. Never did I expect to receive so many emails and messages asking me what was in my house mix. Great work guys, it is because of those requests that I decided to put up this recipe on the blog. I have made it a million times and never thought of putting it up only because it is so commonplace in my kitchen. Pictures were taken on my phone for this post. I want to do this impromptu blogging thing more often.
So the house mix huh? It is a mix I make once in a couple of months with dried pantry spices. It is used to season my root veggies before they go for a good old roast in the oven. I love how simple and full of flavour it is. You will find the recipe for the house mix further down. I usually make enough to last 10-12 roasts and use about 1-2 tablespoons of the mix each time I roast veggies. It also renders well to chicken and tofu before chucking it on the barbecue.
I use kipfler potatoes for this recipe. Their long shape and texture is great for oven roasting. I just scrub them clean with an eco cloth and then quarter them lengthwise, skin on. On Thursdays, I buy a pack from the farm stall which ensures that these more-ish chips get made once every week, most certainly for afternoon snack on Wednesdays. The semolina tossed through the potatoes adds a lovely crunch and texture to the chips when they are hot out of the oven. Hope you enjoy this staple from my kitchen and if you make it and love it, please rate it below and don’t forget to tag me on Instagram when you share a picture of these chips! Bon Appetit! x
Oven baked hand cut chips made crunchy with the addition of semolina. Use this recipe as is or substitute garlic, paprika and rosemary with 2 tablespoons of the house mix below.
- 500g kipfler potatoes, scrubbed, rinsed and quartered lengthwise
- 2 tablespoons olive oil
- 1 teaspoon garlic granules (or 2 garlic cloves, minced)
- 1 teaspoon smoked paprika
- 1 tablespoon dried rosemary
- 1 1/2 teaspoons sea salt flakes
- 1 tablespoon semolina
- Pre-heat oven to 180C (conventional). Line a large rimmed baking tray with baking paper.
- Place all ingredients in a large bowl and mix well with your hands until potatoes are thoroughly coated.
- Spread potatoes on the prepared baking tray in a single layer, making sure they are not crowded and touching each other.
- Roast in the pre-heated oven for approximately 30-40 minutes until potatoes are golden and crunchy.
- Serve with sour cream drizzled with sweet chilli sauce or a fresh avocado dip or salsa verde.
A great pantry spice-mix for roast veggies.
- 6 tablespoons smoked paprika
- 5 tablespoons dried rosemary
- 1 tablespoon dried oregano
- 3 tablespoons garlic granules
- Mix all ingredients in a medium bowl. Fill in an air-tight lidded mason jar and store in your pantry for a couple of weeks. Use as desired.