Am I really posting a recipe for chips? It appears so. Maybe it’s my mild hangover (I know, midweek!!), or possibly that this morning I saw that advert for McCain Baked Potato with Pam Ayres doing the rhyming voiceover. Really, Pam, your poetry is worth more than that! Pam aside though, microwave baked potatoes? Really? All you have to do is put them in the oven or microwave! I despair.
But if there is a marketplace for them then surely there is an audience for this recipe. Save your money and eat better food people! They regularly feature on our dinner table, normally with a fried egg as here, or some baked beans – even a sausage when we’re really going crazy. I see egg and chips as a healthy balanced meal, as long as the chips are homemade with skins on, and the egg is a nice, fresh organic one.
Prep time: 2 minutes
Cook time: 25- 30 minutes
Total time: 30-35 minutes
Baking potatoes or white all rounders, sliced with skins left on
- Preheat the oven to 200C.
- Slice the potatoes into vaguely chip-ish shapes. Obviously the thicker they are the longer they will take. I cut mine into the size of chip shop chips.
- Toss them into a large roasting pan in a little sunflower or olive oil. Don’t put too many in the pan – they need room to roast. Season with a little decent salt. I use Maldon sea salt flakes.
- Roast in the oven for about half an hour. Flip them over half way through.