Healthy potato sticks
Healthy potato sticks aka chips, chips, glorious chips! This is a super easy staple side and great for blw as it gives them the carbohydrate they need for all that activity and they are really easy to gum/chew/suck. Even better is that if there are any left over you can just pop them in the fridge for lunch the next day and hey presto you have resistant starch which functions like soluble fibre – this means it helps with blood insulin levels, along with other digestive benefits! The concept of “French fried potatoes" first occurred in print in English in the 1856 work Cookery for Maids of All Work by E. Warren: "French Fried Potatoes. – Cut new potatoes in thin slices, put them in boiling fat, and a little salt; fry both sides of a light golden brown colour; drain." However, my version is oven cooked and has no salt on little ones portion. Try these with my Brave Ketchup sauce (recipe below).
Makes enough for 2 grown-ups and little one as a side
Ingredients
3 medium/large white potatoes
3 tbsp olive oil
Method
1. Peel and cut potatoes into chip shapes around 1cm width.
2. Toss the chips in oil
3. Place a large oven tray in a preheated 220C fan oven for 10 minutes – quickly remove from oven and place the chips on the tray, spreading them out into a single layer – careful not to burn yourself
4. Cook for 30 minutes at 220C fan.
5. Add a sprinkle of salt to taste on grown-ups portion.
Tips
This is a super easy staple side and great for blw as it gives them the carbohydrate they need for all that activity and they are really easy to gum/chew/suck. Even better is that if there are any left over you can just pop them in the fridge for lunch the next day and hey presto you have resistant starch which functions like soluble fibre – this means it helps with blood insulin levels, along with other digestive benefits!
Facts
The concept of “French fried potatoes" first occurred in print in English in the 1856 work Cookery for Maids of All Work by E. Warren: "French Fried Potatoes. – Cut new potatoes in thin slices, put them in boiling fat, and a little salt; fry both sides of a light golden brown colour; drain."