Oven Chips with Garlic Mayonnaise
6
1 hour
Dom in The Kitchen shows how to make perfectly crispy oven chips using our Mellow Yellow cold‑pressed rapeseed oil. Its naturally high smoke point makes it unbeatable for roast potatoes, oven chips, and other high‑heat cooking.
Serve them with our homemade roasted garlic mayonnaise for the ultimate flavour pairing.
Method
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1
Pre-heat the oven to 200C/180C(Fan).
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2
Rinse under cold water and allow to soak for a minute, then pat dry before placing in a large pan of cold water. Par boil the chips for 4 mins until they are beginning to soften. Drain well and allow them to cool completely.
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3
Pour a generous amount of Mellow Yellow cold pressed rapeseed oil onto the baking sheet and pop it in the oven for 8 mins until piping hot.
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4
Carefully tip the chips onto the sheet and spread them out. Season with salt and pepper. Bake in the oven for 25 mins, then turn them over in the oil and back into the oven for another 25 mins until golden and crispy. Drain on kitchen paper before serving with the garlic mayo.
Ingredients
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3 large potatoes – cut into chunky chips
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2-3 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
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Salt & pepper
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Fresh chives – finely chopped
