Saturday morning kids sporting activities with my boys are now in full swing. After sport, my boys are hungry and love the smell of a snag on the barbecue and hot chips at the venues canteen.
However, not only are the chips deep fried and the sausages high in fat but it also becomes expensive, particularly as my boys don’t want to stop at one!
As an alternative, I prefer to rush home and make my own hot dogs and oven baked hot chips. Not only is it a cheaper option but also a healthier one for all of us – best of all, I have discovered a way to do this without using my knife to chop a single fresh potato!
I must say, I’m not one for gadgets, however I was lucky enough to be given a Mastrad Vegetable Cutter with Container to hold the vegetables in. Usually I hesitate getting these sorts of gadgets out because they always disappoint me and I end up using the good old knife, but not in this case. Wow, the cutter can really cut (and with minimal mess). A kilogram of potatoes are perfectly cut in under 30 seconds with truly minimal effort and at all the same thickness to allow for even cooking. If you have the Mastrad Vegetable Cutter, I used the thickest cutter to make my chips into batons, alternatively, cut the potatoes 1cm thick.
Oven Baked Hot Chips
- 1kg baby potatoes, skin on and washed
- 2 tbspn extra virgin olive oil
- sea salt, to taste
1. Pre-heat oven to 220°C (fan forced).
2. Line 2 large baking trays with baking paper.
3. Slice potatoes lengthways into thick batons using the Mastrad Vegetable Cutter or use a knife to cut potatoes to 1cm thickness.
4. Place potatoes in a large saucepan and cover with water. Bring to the boil. Reduce heat and simmer potatoes for 5 minutes. Drain potatoes well and transfer back to the saucepan. Drizzle with oil and season with salt. Toss to coat.
5. Divide potatoes amongst oven trays and arrange in a single layer. Bake for 20 minutes or until golden. Season with extra salt and serve with hot dogs.
1. To make my hot dogs, I cut fresh baguettes to the size of the sausages and place a grilled low fat sausages into each baguette. Drizzle with tomato sauce or chutney.
2. Keep the skin on the potatoes for extra fibre and texture.