This simple to prepare side dish has to be the most popular way to cook potatoes in our house. Lower in fat than regular chips, they make a much healthier and tasty alternative to chip shop chips or ready prepared oven chips.
As with many of the dishes I cook again and again, its very easy to vary the recipe depending on your own tastes or mood. Generally we just make plain chips, but a mixture of sweet potatoes and regular potatoes adds extra colour and flavour to this simple dish. I use chopped fresh rosemary or thyme when I have it but if not I use dried herbs. Mixed dried herbs, thyme rosemary or oregano all work well. Add garlic if you like, or some chopped red chilli if you like a bit of heat to your food.
Which ever you choose they are very quick to prepare. Peel the potatoes (if desired) then cut into wedges and toss in flavoured oil. Spread out in a single layer on an oven sheet and roast for about 30 minutes, turn once, and job done. Yes, it really is that easy. The only thing to watch out for is to not over crowd the tray so that the potatoes brown evenly.
A note about quanties
Use the quantities given as a guide, they are about right for four average adults when served as an accompaniment to a main dish. However anyone who has lived with teenagers will know that their ability to eat chips is almost limitless, so you may well want to up the quantity when serving to hungry teenagers. Its very easy to up the quantity and you don’t need to be too exact, you just need enough oil to lightly coat the potatoes.
- 2 tbsp rapeseed oil
- 1 clove garlic crushed
- 1 tsp dried mixed herbs
- salt and freshly ground black pepper
- 450 g potatoes peeled and cut into wedges
- 300 g sweet potatoes peeled and cut into wedges
- Preheat the oven to 200°C/190°C Fan/Gas mark 6.
- Place the oil in a mixing bowl with the garlic, herbs, salt and pepper. Mix together with a fork.
- Prepare the potatoes and add to the bowl. toss until well coated in the flavoured oil.
- Spread out in a single layer on a large baking tray.
- Bake for 30–35 minutes until tender and golden, turning over after about 20 minutes.
- Serve immediately.