Nineties Homemade Chunky Chips with Roasted Tomatoes and Pepper Sauce
- Preheat the oven to 180°C/fan 160°C/gas 4.
- Halve the large tomatoes and arrange with the peppers, tightly packed in an ovenproof dish. Sprinkle over the sun blushed tomatoes with the sliced garlic, drizzle olive oil over the dish evenly and season. Roast for 20-30 minutes until soft, pulpy and slightly charred.
- Leave to cool slightly before whizzing in a food processor to give a smooth sauce.
- Peel the potatoes and square into rectangles, then cut them into chips about 1cm thick.
- Put the chips into a large pot of salted cold water, and bring them to the boil. As soon the water comes up to the boil, drain them, and tip them onto kitchen paper or a dry clean tea towel and dry thoroughly. Tip the dry chips into a large bowl.
- Add 2-3 tbsp sunflower oil and toss to coat all the chips with a covering of oil. Tip the chips onto baking tray, making sure you do not overcrowd the chips. Bake for 20-30 minutes, shaking every now and again, until the chips are cooked and are an even golden brown.
- Serve with the roasted tomato and pepper sauce.
- Keep any leftover sauce in a kilner jar in the fridge. Add the sauce to cooked leftover wedges and fry gently for instant patatas bravas.
- The length of the chips is not so important, but you need to keep them the same thickness so that they cook evenly.
For the chunky chips:
4 large potatoes, such as Maris Piper, King Edward or Desirée (about 1kg)
2-3 tbsp groundnut oil
For the tomato sauce:
500g tomatoes (a mixture of cherry, plum and regular is perfect)
1 red pepper, quartered and deseeded
50g sun blushed tomatoes
2-3 garlic gloves
2 tbsp olive oil
sea salt and pepper