These chips are a much healthier than regular deep-fried chips. They are perfect for a party or barbecue but as they are baked in roasting tins in the oven there is very like looking after to do. They’re always a winner, and you’ll probably find that you can never make enough!
Typical nutritional content (per portion)
675g (1 ½lb) large potatoes
2 tablespoons olive oil
Good pinch of paprika
Preheat the oven to 200°C/400°F/Gas Mark 6. Scrub the potatoes and cut each one into 6 – 8 even-sized wedges, depending on their size. Place the potatoes in a pan of boiling water, return to the boil and cook for 2 – 3 minutes, then drain.
Put the olive oil in a large bowl and add the paprika, stirring to combine. Add the wedges and toss until well coated, then arrange them in rows ‘sitting’ upright on their skins in two roasting tins. Bake for 25 – 30 until completely tender and golden brown, changing the oven shelves halfway through to ensure they cook evenly.
Tip the chips on to a large warmed platter to serve.
