Recipe for the best potatoe skin chips?

[agnes]

I'm cooking tonight for a date and I'm going to do one of my favorite dishes. However, I'm going to convert it to finger food and make it a bit fun.

So I want to include some nice, chunky, crispy and fluffy chips. No thanks to oven chips from the bag, they are rank and have no taste.

I'm not bad at making my own chips but they always need something extra... I like leaving the potato skins on.

So yea... Fire away chefs!

 

[agnes]

Hmmm, sounds good! Like the addition of spice.

This is what I just looked at:

http://www.eatingwell.com/recipes/parmesan_potato_skin_chips.html

 

[agnes]

That's it, that's the missing ingredient I find I'm always missing haha. Seasoning them through the olive oil!

Why didn't I think of that before haha. I was reading that thinking "Well, I do that anywa..... Ohhhhhhh" lol.

Normally I just coat them in some nice olive oil after bringing to the boil and then stick them in the over, whilst crispy they always tasted a bit bland haha. Never thought to simply add seasoning and other spices whilst I was oiling the chips up! Haha, how embarrassing!

Thanks!!!!

 

[agnes]

Hahaha, screw you

DiscoDave! I can't believe I have missed out on all of this experimenting since I discovered my love for cooking lol. Chips are the easiest thing to cook and now I have seen the light!!!

Oh wow, I can see me buying a lot of potatoes lol.

 

[agnes]

I normally do as in the recipe above, place the potatoes in a pan and start bringing the water to a boil. Once the water is boiled. I drain off the chips then coat them with olive oil and cook in a oven until they are ready.

 

[agnes]

Hold up, you're making chips for a woman in your house and this is a date? Are you serving Gatorade for drinks and having Cheetos for dessert?

Yep, 7up in plastic cups though...



In all seriousness, tonights meal is a pretty lengthy one to explain, so I can't be arsed to give you the full how to. But in short. It's a couple of steaks marinated in a curry paste with half a lemon squeezed in. Those are cooked and chopped into strips. The chips on the side.

The 2 sauces I will make are again, curry paste, half a lemon and half a can of coconut milk (might make more so probably just use the whole can). Cook this on simmer until it thickens up to a nice sauce.

The other sauce is from natural yoghurt (around 300ml), again, half a lemon squeezed in, few drops of olive oil, finely shopped mint leaves. Stir and set in fridge.

The above is not in order and just a general of what each part is made of. It's far from complex and I'm sure anyone that can make a basic dish could work out the above order and times.

Serve it all on a platter and tuck in. Fun, quick to make and yummy It's a random recipe but tastes amazing!

Effectively steak and chips with a curry taste, maybe Jalfrezi, or Madras... All works well lol. And might I add it's not a first, it's a 5th date at hers

 

[agnes]

Fair enough

I was serious about the cayenne pepper by the way.

Yea man, I imagine that would go a hit with the overall theme of having a curry background on the dish! Will certainly give it a shot.

 

[agnes]

Who could eat three thousand chips?????

Johny Vegas?

I don't want to be cooking for a long time haha, hence why the easy dish above. It doesn't take long at all

 

[agnes]

^ Cayenne pepper also adds a nice kick if you like that sort of thing.

Sweet mother of god... So my chips came out perfect, nice and shoft, crunchy and crispy on the outside.

After bringing them to the boil in salty water, I coated them in oil and slowly worked in paprika and cayenne (figured they would go together) and wow... The pepper is LOVELY!!!!!

The smell from the oven was so intense.

Good call. The lady loved them!