Potato Wedges (low fat fish and chips)

Ingredients

Oil as required 1 tspn cayenne pepper
Potatoes as required ¼ tspn salt
1 egg  

Preparation

Cooking

  1. Bake the chips in the oven for 45 min, turning every 10 min.

Serving

  1. Can be served with fish prepared any way you wish, but I use frozen cod fillets (Youngs) seasoned with salt and mixed herbs, wrapped in foil and baked in the oven for about 25 min. This produces a really healthy version of fish and chips.

Notes

Instead of cayenne pepper I use Kasmiri Mirch. This is made from hot indian chillies and has a bright red colour, but ordinary cayenne pepper is fine. Add as much pepper to suit you individual taste. This recipe was adapted from an original idea from the TV programme "Cook Yourself Thin"
The preparation stage
Enlarge Image
Enlarge image

The cut potatoes
Potato Chips

Tossed Potatoes
Dish

Ready to cook
Dish

Cooked Wedges
Dish

The finished meal
Dish

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