I DON’T know about you but as much as I love August for the abundance of produce pouring from the allotment, it can be a struggle to decide what to do with it all.
Top of this list is the humble potato.
Of course, if they are blemish-free it’s just a matter of drying them off, popping them in a paper sack and finding a cool, dry place. But, as we all know, no matter how carefully you dig up your tasty ‘taters, rogue grubs and misplaced garden forks mean there are inevitably casualties. So, what should you do with your spoiled spuds?
If, like mine, most of your damaged crop are of a reasonable size, you might want to think about making your own frozen chips.
Methods vary regarding the best process – to blanch or not to blanch – but after a little bit of research, and a few botched attempts, I’ve settled on my preferred approach.
- Remove the damaged parts of each spud and slice them in to chips
- Soak your chips in water for around 20 minutes to remove the starch.
- Set them aside to dry on parchment paper or kitchen roll.
- When the chips are dry deep fry them for around four or five minutes – though make sure the heat isn’t fully up, as it would be if you were cooking chips in the usual way.
- Lay the chips out to dry before separating them into bags and popping them in the freezer.
Voila! Chips that can be cooked straight from the fridge.