I don't know if anyone else has seen this, I've only just found it and bought some to try.

Last night I thought I'd make my own garlic oven chips to go with some chicken, so I used the oil to spray the tin, chipped some spuds, dried them, threw them in the tin and sprayed them with the oil.

30 mins later we had the most gorgeous garlic flavoured oven chips, they were crispy on the outside, fluffy on the inside and went perfectly with my chicken in tarragon sauce

Diva, 30 minutes in oven, no par boiling needed?

I've done similar with baby/new potatoes. Half them and put them in a bowl and cover with oil and garlic. In my case it was the garlic herb and chilli mills but the infused oil would work.

Then layout on a tray and roast in a preheated oven for 30 minutes.

They come out as mini roasties.

That's nearly always how we do ours - with oil, S&P but then with a sprinkling of paprika
Like you say, mini roasties and delicious.
But I always par boil first.
I've just never thought of making chips that way.

I was in Tesco today but couldn't find the garlic infused spray so I followed your recipe degsy which we have just had with gammon and the potatoes went down a treat I did briefly par boil the spuds but I'm not sure they really needed it so will try them without next time.

I bought some today to cook some courgette pasta, it's a fast day.


Looking forward to it now.

The baby potatoes are so small they don't need the par boiling.

Also they will be a different texture to fully grown roasting/baking varieties.

Had them again tonight with plaice and asparagus.
I do parboil them though and still roast them for about 30/40m and they are still delicious.
Try them with a sprinkle of paprika - flippin' lovely!

Just noticed the BiB.
What does it mean?

It's a spice grinder. You get them in the spice rack aisle. There's loads of difference flavours available.

Just like a salt mill/grinder.

Also most supermarkets also sell little pots of spice blends which are pretty much the same.

Gotcha.

well, no, I did them more as french fries, quite thinly cut. The following night I did thicker, chunky chips and they took a little longer, but still came out crispy and fluffy


I never par boil spuds, the only time I boil them is for mash.

deleted - misread post.