SHOPPING LIST: Cooking Skills: Potatoes 1, Chapter 4 (Chips, Wedges and Fries)

Floury potatoes for the chips and wedges. Sweet potatoes for the fries. Oil for the double-cooked chips: choose a neutral oil with a high smoke point, such as sunflower. A frying thermometer is useful but not needed (a bread cube works).

Oven wedges (2 portions)
[ ] 2 medium floury or all-rounder potatoes (about 400 g), scrubbed, skin on
[ ] 1 tbsp sunflower or olive oil
[ ] 1 tsp smoked paprika
[ ] 1 pinch salt

Oven chips (2 portions)
[ ] 400 g floury potatoes (Maris Piper), peeled
[ ] 1½ tbsp sunflower oil
[ ] 1 pinch salt

Double-cooked chips (2 to 3 portions)
[ ] 500 g floury potatoes (Maris Piper), peeled and cut into 1.5 cm chips
[ ] 1 tsp salt, for the water
[ ] 500 ml sunflower or vegetable oil, for shallow frying (2 cm deep)
[ ] 1 pinch salt, to finish

Sweet potato fries (2 portions)
[ ] 300 g sweet potatoes, peeled and cut into 1 cm sticks
[ ] 1 tbsp sunflower or olive oil
[ ] 1 tsp cornflour
[ ] ½ tsp paprika or cumin
[ ] 1 pinch salt

For the experiments
[ ] About 1.5 kg more floury potatoes
[ ] An air fryer if you have one
[ ] A heavy, deep pan and a lid