Potatoes fried & roasted
Sebago potatoes are an all round potato. Great for frying, baking, mashing. for frying make sure the temperature of the oil is correct for if too cool then the potatoes will absorb the oil and if too hot they will just burn and go black.
Recipe type: Snack
  • potatoes
  • sunflower oil for frying olive oil for baking
  • garlic and rosemary for flavouring
  1. Preparation: Give the potatoes a good scrub and rinse washing off the dirt then peel. wash again taking off the starch on the surface. Place on a cutting board and cut into chips. Fry or roast them.
  2. CHIPS FRIED - cut into chip shape then rinse off surface starch then pop them into the steamer for 5 minutes. Cool then remove moisture - pop on a tray and into the freezer to dry them off.
  3. The secret to great fried chips. Double fry them. First fry at a lower temperature creates an outer coating and makes the chips rigid. Let them rest and you can store them 2 to 3 days in the fridge. Then the second fry at a higher temperature to develop the golden colour.
  4. CHIPS ROASTED: Preheat oven 180C or fan forced 160C. Prepare in the same way and have moisture free. Coat chips with oil. Pop tray in first with about 5mm of oil and heat this up. Then place chips onto baking tray and top with garlic and rosemary. Bake for 20 - 25 minutes turning chips.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/goldilocks-spuds-just-right/