If you're anything like me, your kids like chips. I don't know about you but deep fried foods don't do it for me anymore - ever since the doctor told me that as a 5'2" woman I should only weigh about 55 kilograms... Not the 109kg I was when she had me on the scales. So a lot of foods went out the door right quick. Fried fish and chips were the first to go.
But having read the packets for those frozen chips you oven bake... they're fried before they're frozen half the time. So how to do it yourself so they're ONLY baked, with as little oil as humanly possible.
First off the potato. We use washed Chats - because they're the ones we use for everything since there's only me and a 10 year old who doesn't eat. Small spuds = small portions. So a chat makes 8 wedges when you cut it up.
Next, the spices. I've got something called "Season All Salt" from McKormics I think it is, so I use that, mixed herbs and a little bit of Turmeric.
How to combine them? Sandwich bags! Use bigger freezer bags if you're doing more than the 5 spuds I do at a time but as I said, there's only 2 of us so portions are tiny. Spices and herbs to taste, chuck the cut wedges in the bag, close it up and shake lots to coat everything.
And stick them on a tray and bake. Or leave them in the bag and stick in the freezer - then when it's Fish and Chips night shake them onto the tray and cook from frozen. I've got 5 bags in the freezer at the moment - because we don't eat enough spuds to get through 5kg before they go off and at $1.50 a bag of 5kg - occasionally it's easier and cheaper to buy and freeze ready to cook portions.
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