Very-little-fat-chips

A slightly different texture to what you're used to, but still scrummy with fish! Best use a non-stick frying pan though; to save yourself some difficult washing up!



1 baking sized potato
2-3 cups of water
1 non-stick frying pan
1 non-stick baking tray ( if you need to finish them in the oven)
2-3 pumps of spray frying oil.
Salt or Aromat seasoning ( there is suppose to be a wiki link here, but due to the ridiculous SOPA Bill in the US, they are going dark today in protest, hear hear!)


Prep time: 5 mins
Cooking time: 30 mins ( depending if you have gas or not)

1. Pre-heat the oven to 200°C ( if you're going to do step 8)
2. Scrub the potato, but leave the skin on ( unless you don't like it, then free free to peel it).
3. Chop the potato into chips, about 1cm thick by 5cm long, or about little finger sized.
4. Rinse the chips and put them in the frying pan. Add enough water to just cover them.
5. Bring the water to a brisk boil, staying with the pan at all times to prevent it boiling over, stir if needed to stop them sticking.
6. One the water is boiled away starch will start to leech from the potatoes, turning brown. Once this is happening as a little seasoning, and then carefully spoon in some more water, 1 spoonful at a time.
As you shuffle the chips around the pan they will pick up the brown colour from the starch, giving them a fried colour, rather than  just looking boiled.
7. Repeat adding spoonfuls of water to the pan then letting it evaporate until the chips are soft, testing them with a knife if needed. The chips are good to eat now, or if you prefer a more tradition texture go on to step 8....

8. Lay the chips on the baking tray and spray on a couple of pumps of spray-cooking oil, place in the middle of the oven for about 10 mins.

9. Serve hot or cold :)