Serves 4
Unravelling the bugs in the potato chip system has been my quest for years. Chips must be crisp on the outside, soft inside and must not absorb a lot of oil. At last I have found a simple solution to the problem: Potato Starch, available from the health section of most supermarkets!
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Products in this recipe

Potato Spice

You will need

4-5 medium/large potatoes
4 t (20 ml) potato starch (sometimes called potato flour)
clean canola oil for frying
Ina Paarman’s Potato Spice


Peel the potatoes. Rinse and dry completely. Now cut them up into chips. Do not wash or rinse again. Toss the sliced chips with the potato starch to coat them lightly. The starch will absorb the excess moisture on the outside of the chips.

Preheat the oil to a moderate temperature 180°C if you have a deep-fat fryer. Cook the chips until crisp and golden. Season with Potato Spice and serve.

If you need to pre-prepare, the chips can be cooked halfway, left to drain and then flash fried just before serving.


In the event that you cannot get potato starch use cornflour (maizena).

**Oven wedges:**

Wash and dry the potatoes. Do not peel. Cut into fat wedges – about 8 per potato. Toss the wedges with potato starch.

Spread out on an oiled baking sheet and drizzle with oil. Toss lightly and roast at 200°C for about 35-45 minutes. Season with Potato Spice and serve.