Hand-cut kipfler potatoes with thyme and sea salt flakes — roasted until genuinely golden.
The classic side, done properly.
Preheat oven to 200°C/390°F and line a baking tray.
Cut potatoes lengthways into thick chip-style strips. Don't worry about straight lines — rustic is the point.
Toss in a large bowl with olive oil, thyme and sea salt flakes until all pieces are coated.
Spread on the baking tray with space between each chip (not touching — this is key to crispiness).
Roast 35–40 minutes until golden brown.
Extra crunchy method: boil whole potatoes for 15 minutes until fork-tender. Drain and cool 10 minutes. Cut into chips, toss in oil and thyme, roast 15–18 minutes.
Per serve. Recipe serves 4.
The extra crunchy method is worth the extra 15 minutes — the steam released from pre-cooked potatoes creates a fluffier interior and crispier exterior.
A waxy, fingerling variety with naturally low moisture content — ideal for chips that hold their shape without becoming mushy. Rich in potassium for electrolyte replenishment and vitamin C for iron absorption.
The herb that makes plain potatoes feel considered and sophisticated. Thymol in thyme has antibacterial properties; the fragrance released during roasting permeates the whole tray.
Larger, irregular flakes create more flavour impact per crystal than fine table salt. They adhere to the chip surfaces and create moments of concentrated saltiness in each bite.
The key to golden, crispy chips is adequate fat — 2 tbsp for this quantity ensures every surface caramelises properly. EVOO also provides monounsaturated fats and oleocanthal.
Has there ever been a better side than hand-cut chips? We've spiced our recipe up with thyme while reducing the oil and keeping the crunch. The space between chips is non-negotiable — chips touching steam each other and go soft. The extra crunchy method (pre-boil then roast) is genuinely worth it for special occasions: the interior becomes extraordinarily fluffy while the exterior goes properly crispy.