The Wonders of Liquid Smoke

I've recently invested in some liquid smoke. In the past I've read so much about it and been meaning to buy some ever since. It's currently only available in the states but there are a couple of on-line UK retailers selling state-side products that stock it.
You open the bottle and the overwhelming smell of camp-fires fly out of it. Tasting it on it's own is pretty unpleasant but a couple of drops in a meat marinade gives it a beautiful smoky flavour. A couple of drops certainly goes a long way.

I don't really cook large amounts of meat so whilst trying to find a veg friendly use for it, I came up with a great healthy oven baked chip coating.




Crunchy Potenta Chips (for one large portion)

Ingredients:

• 2 large baking potatoes (peeled and cut into chips shapes)
  
• 1/2 cup course grain polenta
• 2 tsp salt
• 1 tsp ground black pepper
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chilli powder
• 2 tsp sugar
• 1 tsp onion powder
• 4-5 drops liquid smoke
  
• 2 tbsp sunflower oil (rapeseed oil or any flavourless oil would do)

Method:

• Preheat the oven to 220c and line a large baking tray with parchment
  
• Part boil the potato chips for around 5-7 minutes until slightly bendy
• Meanwhile mix the polenta, salt, pepper, paprika, cumin, chilli powder, sugar, liquid smoke and onion powder in a bowl.
• When the chips are bendy, drain and fluff slightly in a sieve.
  
• Take each chip individually and coat in the polenta mix (this might burn your fingers slightly so it's better to do it quickly). Place on the baking tray and drizzle with oil. Gently toss to chips to try and coat them all with oil. Spread to chips around ensuring none are touching.
• Bake for 40-45 minutes, tossing half way through.

This could easily be adapted for roast potatos but obviously part boiling the spuds for a little longer.

They go great with another state-side purchase of mine, Bacconaise, but I won't go to far into that, it speaks for itself.