Ok, so this is a pretty basic recipe but I think it will be helpful to both Slimming World followers and to me. So many of my recipes include some of the Slimming World staples that giving them their own page means I have them available as necessary.
In this post, I will discuss a couple of the methods I use depending on timescales and how I feel on the day. You can then select as appropriate or try them all and decide which method is your preferred choice.
You will need:
- Potatoes (I tend to use a range of potatoes, from baking potatoes, charlotte potatoes and the more commonly recommended maris piper). Ultimately, they all taste good.
- Low-calorie cooking spray – I tend to use Frylight
- Baking tray
- Foil (I like to use foil, but you don’t have to)
So, to begin with, preheat the oven to 220C.
Wash the potatoes and decide whether you want the skins left on (I almost always leave the skins on). If you prefer the potatoes with skin removed, peel the potatoes at this stage.
The next step is to chop the potatoes into chips or fries. Here is a snap of mine from this time around but, before you cut the potatoes up, consider how you will pre-cook them using the options below.
The options are:
Parboiling definitely gives the fluffiest and, therefore, crispiest exterior. However, bear in mind that you need to be careful if making thin fries as these will break up easily the more they cook. The key is achieving a balance between a soft exterior you can fluff up and a strong enough core to retain the shape. Actually not so easy.
To parboil, bring a saucepan (large enough to give the chips plenty of room). Boil fries for 2-3 and thicker cut chips for 4-5 minutes max. Drain the saucepan and leave the chips aside for 10 minutes or so to dry off. Place the lid on the saucepan and shake the pan to roughen up the edges of the chips.
The quickest and easiest way to reduce oven-cooking time is by microwaving the potatoes for a few minutes. 3-4 minutes depending on the original size of the potatoes. However, these fries will have a smoother exterior and less crunch.
Fully oven cook
Similar finish to when microwaving first but takes longer to bake. This method can take up to an hour or more, depending on chip thickness.
Line a baking tray with foil and spray with Frylight. Place the chips on to the tray. Don’t just pile them all on like I have been known to do. Ensure the chips are spread evenly to achieve a better finish. Leaving them piled up will take longer and you will end up with soggier chips.
Spray the chips with Frylight and sprinkle with salt.
If you have pre-cooked the chips, whilst turning occasionally, bake them in the oven for 30 minutes, or until they are as golden as you like them.
If you have skipped the pre-cooking stage, remember that the chips may take up to an hour and should be occasionally turned for even cooking.
Tip: For extra flavour sprinkle your chips with garlic salt, herbs and spices
New Slimming World recipe every Thursday at 18:30 pm (BST)!