Salt and Pepper Oven Fries

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Who doesn’t love a bowl of fries? The ultimate junk food with their fried, crispy, savoury moreish-ness.

This healthier oven-cooked version gives perfect results – crispy and light with only a tiny amount of oil. Add some salt and pepper and they’re ready with little fuss, in no time at all. Whilst it may seem a faff to soak and thoroughly dry the potato batons prior to cooking, it’s quite essential if you want a perfect fluffy inside and crisp outer. Never need your table be disgraced by soggy frozen chips again!

Salt and Pepper Oven Fries (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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Serves 2, multiply as necessary

  • 2 medium to large potatoes
  • 1 tsp oil of choice
  • Salt and pepper

– Leaving the skin in, chop the potatoes into chip sized batons.
– Soak in cold water for at least half an hour.
– Thoroughly pat dry
– Toss with the oil and seasoning
– Scatter on a baking sheet in a single layer, use more than one baking sheet if you have lots of fries
– Bake for 30-40 minutes at 220 degrees centigrade/Gas Mark 6, tossing once or twice during the cooking

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Baked Paprika Fries

These fries/chips will revolutionise your life. You really won’t ever again consider buying flabby, oil laden frozen oven chips once you realise it takes a little time, a couple of potatoes and some seasoning to make more-ish yummy chips/fries. Perfect with The Best Spicy Bean Burgers.

Baked Paprika Fries (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

serves 4

  • 3-4 medium to large red skinned potatoes, cut into chip shapes
  • 1-2 tbsps olive oil
  • 1/4 tsp salt
  • 1 tsp paprika

– Cut the potatoes into  chip shaped sticks, leaving the skin on

– Soak in cold water until needed

– Prehaet the oven to 220 degrees Centigrade/ Gas Mark 6

– Throughly dry the potatoes.

– Place the potato sticks into a bowl and drizzle with the olive oil. Mix well.

– Sprinkle on the seasoning and thoroughly combine.

– Turn onto a baking tray.

– Roast for 30-40 minutes, turning them every 10 minutes.

– Serve once cooked through and thoroughly browned.

Baked Potato Wedges

To be honest this really doesn’t need a recipe….. but maybe it’s worth thinking about if you’re inclined to use oven chips. Oven chips (in my experience) are universally horrible and take an age to cook…. at least twice the time it says on the pack. Also, some have a milk based coating which obviously makes them a no-no for us. Ok, chips or French fries aren’t particularly healthy but I think everyone likes them now and then (except maybe little S!), and this recipe makes them as good for you as possible.

Baked Potato Wedges (dairy-free, egg-free, soya-free, nut-free, vegetarian, vegan)

  • as many potatoes as you’ll need
  • a little oil
  • a sprinkle of herbs (i like herbs de provence or oregano)
  • a pinch of smoked paprika (optional)
  • seasoning

– Heat the oven to very high, about 220 degrees centigrade

– Cut each potato into various evenly sized wedges (no need to peel) and place in a bowl

– Drizzle over the oil and sprinkle on the herbs, paprika (if using) and seasoning. Toss to coat each wedge well

– Place in a single layer on a baking sheet

– Roast for approx. 30 minutes (turning once) until golden and crisp