Chunky Chips Recipe

choose and prepare potatoes

Select 2 large russet potatoes (approx. 700–750 g total). Scrub the potatoes thoroughly to remove dirt. Leave skins on for a rustic chunky chip. Cut each potato lengthwise into thick wedges or chunks about 1–1¼ inches (2.5–3 cm) wide so they hold shape during cooking.

Place the cut potatoes in a large bowl of cold water as you work to prevent discoloration and remove excess surface starch.

parboil potatoes

Pour about 1.5 liters (1500 ml) of water into a large pot. Add 1 tablespoon kosher salt and 1 tablespoon white vinegar (optional). Bring to a rolling boil. Drain the potatoes from the cold water and add them to the boiling water. Reduce heat slightly so the water returns to a gentle boil and cook for 6–8 minutes — the edges should begin to soften but centers still be firm. Test with a fork: it should meet some resistance.

Drain the potatoes thoroughly in a colander and let steam-dry for 2 minutes. Return them to the pot off heat and give the pot a few gentle shakes (with lid on for 30 seconds if needed) to rough up the surface slightly — this creates extra crispness.

While potatoes steam-dry, combine 3 tablespoons melted butter and 2 tablespoons olive oil in a small bowl; keep warm.

coat potatoes lightly

In a large bowl combine 2 tablespoons flour, 1 tablespoon cornstarch, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon freshly ground black pepper, and a pinch (about 1/2 tsp) of kosher salt. Toss the warm, slightly drier potatoes in the flour/cornstarch mixture until each piece has a light dusting. The roughened surface will help the coating adhere and crisp.

Arrange the coated potatoes on a baking sheet lined with parchment, leaving space between pieces so hot air can circulate.

roast until golden and chunky-crisp

Preheat oven to 220°C (425°F). Pour the warm butter + olive oil mixture over the potatoes, tossing gently to coat each piece. Spread them out in a single layer on the sheet. Roast on the middle rack for 20 minutes, then flip each chip and roast another 15–20 minutes until deep golden brown and crisp on the edges. If you prefer extra crispness, finish under the broiler for 1–2 minutes watching carefully.

Halfway through roasting (after the initial 20 minutes) you can sprinkle a few extra pinches of salt and smoked paprika to boost flavor.

finish and serve

Remove chips from the oven and transfer to a serving bowl or platter. Immediately toss with 2 tablespoons chopped fresh parsley and an extra pinch of salt to taste. Serve while hot with malt vinegar or lemon wedges and your favorite dipping sauce.