Mister Baby has peed on his sleeping bag three nights in a row (and pooped on a fourth). Mister Baby is the light of my life, but he is also very tiring. I often spend a few days with my lovely parents so that I can recharge. I repay the child care by cooking once in a while, so this week I subjected them to these chips.
Baking them twice makes all the difference. They’re much crispier and more like fancy restaurant fare whilst also not being THAT bad for you (so remember to eat twice the quantity).
In deference to North American readers, these can also be called fries. Other than absolutely everything, I would particularly recommend serving these with the pulled aubergine sandwiches and chilli charred sweetcorn. These are gluten free and vegan with no subs.
Scroll to the bottom of the post for an extra surprise x
TIME 2 hours
2 sweet potatoes
4 medium white potatoes
3 tablespoons of olive oil
1 tablespoon of corn flour
Coarse salt and pepper
Slice the sweet potatoes and potatoes into thin sticks, as per the picture. Put them in a plastic bowl and toss them with two tablespoons of oil, corn flour, and salt and pepper.
Put them in the oven for 30 minutes at 220 degrees, turning them every so often. Either use a good non-stick baking sheet or put baking paper down or all the crispy goodness will stick to the tray.
Take the tray out and allow the chips to cool. Twenty minutes before serving, drizzle them with the third tablespoon of oil and toss then again. Put them back in the oven for a further 15-20 minutes and serve piping hot.
Check out my super talented brother, Connor, who designs some awesome swag. Here is my other brother modelling a t-shirt Cons made him for his birthday with bespoke lettering variations of his name. He takes commissions, so if you want reasonably priced but unreasonably excellent t-shirts, signs, skate decks & more, check him out here. He’ll ship the goodies to your door.