How to use the online timer
Fifteen minutes suits oven chips of moderate thickness at a high temperature, turned once halfway through. Deep-fried chips are quicker, and thick, chip-shop-style cuts want considerably longer than skinny fries. The single biggest factor is space on the tray: chips touching each other trap steam and go soft, while chips in one layer with a gap between them dry out at the surface and crisp.
Floury potatoes such as Maris Piper or King Edward make better chips than waxy salad varieties, which stay dense and never fluff up inside. Cut them, soak them in cold water for twenty minutes to draw off the surface starch, then dry them thoroughly on a tea towel before any oil goes near them. Wet chips going into hot fat or a hot oven spit, steam and refuse to colour.
Look for a deep golden colour and edges that feel genuinely crisp when tapped, not merely browned. Chips that look ready but give under a finger want another few minutes. Salt them the moment they come out, while the surface is still hot enough to hold it, and serve them straight away, since a covered dish steams them soft within minutes of leaving the heat.
Common questions
Which potatoes make the best chips?
Floury varieties such as Maris Piper and King Edward, which go fluffy inside. Waxy salad potatoes stay dense and never quite fluff up, however they are cooked.
Why are my oven chips soggy?
Usually because they were crowded on the tray, so they steamed rather than roasted. Spread them in a single layer with gaps, and dry them thoroughly after soaking.
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