Here’s a simple recipe for chips or roasties which should appeal to everybody but particularly to anyone on a low-fat diet.
Peel the spuds or leave them unpeeled, whatever you prefer. Soak them in water for 30 minutes or so, drain and dry them with a tea towel or kitchen paper (stops them sticking during cooking). I used new potatoes from the garden because they’re ready, but old spuds are better. Add a small drizzle of olive oil and mix with your fingers to ensure they’re evenly coated. A tiny amount of oil goes a long way. Sunflower is fine if you don’t have olive oil.
Put them in a roasting tin in a hot oven (190 degrees or 170 fan). Stir after 12 – 15 minutes or they’ll stick, then put them back in the oven. When they’re done they’re done, when they’re dark brown they’re beyond done, when they’re black they’re beyond hope.
You can added grated cheese or any herbs towards the end but for me the perfect roasties need no more than salt and pepper, or chips maybe some vinegar.