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Game chips

There are occasions on which a roast potato will not do. (I’ll admit that these occasions are few.) For those days, these game chips are very easy to make, deliciously crispy, and packed with flavour from crispy garlic, crushed chillies, and plenty of fresh oregano.

I’ve used smoked Maldon salt here. It’s a relatively recent arrival in UK supermarkets (and I actually saw some speciality delis selling it in Lille, which made me smile), and I’ve been using it in place of ordinary salt in a few recipes. It’s very good here, but if you can’t find some just use ordinary flaky salt. If you can find some, you can make an excellent Martini by adding a pinch of the smoked salt with a teaspoon of lavender honey and a sprig of lavender to a couple of shots of iced Grey Goose.

To serve two as a generous accompaniment, you’ll need:

4 good-sized King Edward potatoes
1 large handful (about 20g) oregano
2 large pinches (use all your fingers when you pinch, not just your forefinger) smoked salt
1 teaspoon crushed Italian chillies
4 fat cloves garlic
Pepper to taste
Olive oil

Pour a generous amount of oil (enough to cover the bottom) into your largest frying pan. Slice the potatoes into eight wedges each. Bring the oil up to a high temperature and lay the potatoes in the pan for about 10-15 minutes, until they are turning gold and crisp. Flip them over and cook them on the other side for another 10-15 minutes.

While the potatoes are cooking, chop the oregano finely and crush the garlic. As always, I’d recommend you use a Microplane grater to deal with the garlic – it’s the fastest, most mess-free way I’ve found to reduce garlic to a pulp, and you won’t get the stringy bits you get with a dedicated garlic crusher.

When the potatoes are crisp and gold on both sides, stir the garlic through them vigorously with a wooden spoon or spatula, until the sticky garlic is distributed properly throughout the pan. Keep moving it around the pan with your spoon until it too is golden – the crispy garlic bits should adhere nicely to your potatoes. Scatter over the chilli, salt and some pepper straight from the grinder, then the oregano. Toss with your wooden spoon and serve immediately. Hopelessly easy, and much nicer than a chip.

I rather like these game chips drizzled with a bit of lemon juice.

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Related posts:

  1. Crisp sauteed potatoes with speck
  2. Garlic mashed potatoes
  3. Pommes Sarladais – French garlic potatoes
  4. Bombay new potatoes
  5. Cheese and chorizo baked potato

8 comments to Game chips

  • These do look rather divine. I'm a big fan of smoked Maldon, having discovered it a few months ago in the Whitechapel branch of Sainsbury's of all places! Will give this a go, thanks for the recipe.

  • Liz

    I think mine came from the Cambridge Sainsbury's! I've been feeling quite smug at seeing it massively marked up at delis elsewhere. It's good stuff, isn't it?

  • use all your fingers when you pinch, not just your forefinger

    This is the kind of tip I love

  • Liz

    Pinches and handfuls are such subjective measurements! On the whole, it doesn't matter much – people tend to season to a level that suits them personally, and will have their own idea of a pinch that works well for them. That said, lots of people do underseason, and it'd be a crime to skimp on the salt here, hence the tip!

    I get emails sometimes where I've specified measurements like "half a glass of wine", where people have asked worriedly exactly how many millilitres one glass should hold comfortably. (After several similar emails I stopped using wine glasses as a measuring device in recipes, as it was obviously causing concern.) The beauty of much cooking (besides baking) is that precision of that level's not really very helpful – what you're cooking should turn out pretty darned good whether you're using a Government-approved weeny pub wine glass or the biggest one in your cupboard at home.

  • I love the personal tips that come with blogs, from the love and joy of creating. Your response made me smile as I sit, cradling a drop of white in a very large glass, half a glass of this would be obscene

  • These really look good! I can't wait to try this recipe

  • Liz

    Tig – apologies about the Martini. You're quite right, of course, but my experience has been that after drinking one, you won't give a monkey's what it's called.

    Hi John! I hope you enjoy them – drop back and leave a comment to let me know how they were if you have time!

  • Fleur

    Can you please advise – is this unpeeled potatoes?

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