The humble spud. No matter how you cook them - hot chips; wedges; mashed; roasted; gnocchi; potato salad - they are absolutely delicious!
For hot chips or wedges, switch things up a bit and experiment with the seasoning - a dash of olive oil, a sprinkle of paprika, mixed herbs, and a pinch of chilli flakes and sea salt is my go-to - but play around with whatever herbs and spices you have lurking in your pantry and have a bit of fun creating different flavours.
A good tip is to dry the potatoes off in a clean tea towel once you've cut them up into your desired chip shape. This stops them steaming rather than baking in the oven, and helps the oil and seasoning stick really well.
Preheat your oven to 200°C-22o°C and put the baking tray/roasting tin you're using on the middle shelf.
Take your spuds (you can leave the skin on if you like, but give them a really good scrub first), cut evenly to your desired size and dry off.
Toss them in a tablespoon or so of oil and add your chosen seasoning. Shake well to coat and pop them onto the pre-heated baking tray in a single layer at around 200°C-22o°C.
Flip them over about halfway through cooking, and bake until crisp and golden (approx 25 mins, depending on thickness of your chips and the mood of your oven!)
There you have it! Sprinkle on some more salt and dig in! You know exactly what's gone into them, unlike the bags of oven chips from the supermarket!
Enjoy with a home-made aioli - I use this one ) by Chelsea Winter. It is absolutely YUM and takes literally 10 seconds to blend!