Salt and Pepper Oven Fries

IMG_5777

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)

IMG_5775

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

IMG_5774

Provençal Fries (baked and herby)

We used to often go to a fabulous vegetarian restaurant in Brixton, South London called Peter Peppers (sadly now closed) where they served gorgeous Mediterranean vegetarian food. Their Provençal fries were always a highlight of the meal – crisp, herby and oh so addictive. This is my version….. healthy, baked fries doused with plenty of herbes de provence and a sprinkle of garlic powder. I defy anyone to not love these!

Provencal Fries (dairy-free, egg-free, nut-free, soya-free, sesame-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
  • 1/2 tsp garlic powder
  • 1-2 tbsps herbes de provence

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

– Soak in cold water until needed

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

– Throughly dry the potatoes (this is important)

– 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 or so.

– Serve once cooked through and thoroughly browned.

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.