Potatoes!

Shoestring Fries:

Thinly slice potatoes. Pat dry with kitchen paper. Slice into thin strips. Deep-fry in batches until crispy and golden.

Potato Wedges:

Preheat oven to 200C. Slice potatoes into wedges. PLace on a baking tray and drizzle with olive oil, sprinkle with sea salt and chopped fresh herbs (rosemary or thyme are good). Roast until golden, crispy and cooked through. About 45 minutes.

Root Veg Chips:

Use Sweet Potato, Normal Potato, Carrots, Butternut, Parsnips. Preheat oven to 120C. Using a vegetable peeler, shave the veg into ribbon like strips. Place on a baking tray and spray with olive oil spray. Bake for about 1 hour until golden and crispy.

inspiration: fresh living