I had a bit of a cooking crisis this evening which turned out well, involving my attempt to tart up a frozen crumbed fish dinner by making fancy chips.
As fortune would (eventually) have it, the potato bin contained two very slightly different kinds of potato today. They both had the same kind of pinkish skin, but one kind had flesh that was a tiny bit darker than the other. This should have been a warning, but it wasn't.
Anyway. I noticed this difference as I was peeling the potatoes and preparing them for the two-part cooking process I've come to trust: slice them into the chip shapes you want, then par-boil them to give them enough moisture inside that when you oven-bake them they go crispy on the outside and light and fluffy on the inside. This process also involves gently tossing the things in vegetable oil prior to baking, and at that point you can also get fancy with the flavouring. Tonight I cut them french-fry style and chose a ground rosemary and rock salt flavouring, which smells divine as they bake and tastes wonderful.
