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Oven chips

Yes, but perhaps not as crispy as I’d have liked. Used my sugar thermometer, held the temperature at 156-158 on a gas hob (and thought “finally, two chemistry degrees have paid off!”). Probably needed to be a little higher, and will maybe crush the garlic cloves lightly next time.

That said, I used spare red potatoes which might be too waxy and therefore some of the lack of crisp might be down to that. Overall I blame the chef, not the recipe.


And the wine choice was?


Chateau Robinsons. Hint of orange and lemon peel on the nose, which was muted by the serving temperature. Sweet, but not cloying on the palette, with the orange coming through in spades - albeit a little synthetic. Refreshing finish. Apparently it’s on the rebuy list.