 I am failing with basic oven chips. They always stick to the tray. I’ve tried with and without the Teflon sheets and various oils, but they still stick and make a mush on the tray. What am I doing wrong? I am placing the tray on the roasting oven floor.
I think you will get better results using a floury potato, so use a variety such as Agria, Arran Victory, Desirée, Estima, Golden Wonder, King Edward, Maris Piper, Marfona, Russet or an Idaho. Using the right type of potato can make all the difference. I also find that rinsing the cut chips of surplus surface starch helps to prevent the problem you have been encountering. I would use a good-quality rapeseed oil (try Farrington's Golden Yellow, available from Waitrose) or groundnut or olive oil, in that order of preference.
“Cook oven chips in a single layer in a tray on the floor of the roasting oven. For homemade oven chips, peel and slice into strips. Rinse well in cold running water until it runs clear. Dry thoroughly in several clean tea towels. Place in a bowl and add a little oil. Toss thoroughly so they’re all given a very thin coating. I prefer to add a little cayenne pepper to help improve the colour and also give a little heat. Spread out on Bake-O-Glide on hard anodised Aga baking trays and cook in the roasting oven. Use the floor of the oven and shake from time to time. Swap trays around if cooking more than one tray."
Taken from The Complete Book of Aga Know-How, by Richard Maggs, published by Absolute Press priced £8.99
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