Healthy Oven Baked Chips – Potato Wedges

Potato chips – also known as fries across the pond – are undoubtedly one of the most famous foods around the world. Served in fast food restaurants and often as a side in posh places. Chips made at home don’t taste that great though, especially if you don’t have a deep frying machine. But that doesn’t mean we can’t enjoy a delicious potato side at home! This recipe was perfected by my mum and it’s one of my favourite sides. A cross between chips and roasted potato wedges that will enhance many dinner ideas.

Another great thing about this recipe is that it’s extremely easy to make – even the least skilled cook will be able to execute it and I promise you’ll get compliments on it if you serve it to visitors. It’s also much healthier than traditional chips, as we’re roasting the potatoes instead of deep frying them.

Ingredients:

potatoes (I usually use 3 big potatoes per serving or 5-6 baby potatoes)
olive oil
sugar (1 tablespoon per potato serving)
seasoning: salt, peper, paprika, Italian herbs

Peel the potatoes and cut them into thick chips (or small wedges). Put the chips in a bowl with cold water – the colder, the better. Let them sit in the water for a minute or two, then drain and add fresh cold water. Repeat a few times, until there’s no starch oozing from the potatoes (the water will get a bit cloudy the first time you sink the potatoes, it will stay clear after a few water changes).

After a few water changes, when the potatoes don’t cloud the water any more, add a tablespoon of sugar and stir. Leave the potatoes in water with sugar for an hour.

Pre-heat the oven to 190°C.

After the hour has passed, drain the potatoes and move them to a baking tray lined with greaseproof paper or tin foil. Add a splash of olive oil and seasoning and stir to coat the potatoes evenly. Cover the chips with tin foil and bake for around an hour.

Enjoy!