Home-cooked chips are a deliciously simple way to enjoy locally grown potatoes, either with a main meal or as a stand-alone snack.
Potatoes are naturally fat and gluten-free and have a host of nutritional benefits. They are a good source of dietary fibre, vitamins B and C, and contain the mineral potassium which regulates heart function, muscle contraction, and water balance in the body.
This recipe from Bord Bia is a perfect way to serve potatoes - complete with a home-made ketchup made with fresh tomatoes.
Skin-on potato chips and ketchup
Serves four. Cooking time: 40 minutes.
Ingredients
1kg chipping potato varieties, such as Markies or Maris Piper potatoes (Roosters or Queens will also do the trick )
3 tbsp vegetable oil (rapeseed, sunflower, etc )
1 tbsp of spices or dried herbs (paprika, cumin, oregano, coriander, etc )
Sea salt and freshly ground pepper
For the ketchup
250g tomatoes
250g onions
125g icing sugar
100 ml vinegar
0.5 tsp pepper
1 tsp Dijon mustard
1 tsp paprika powder
1 clove garlic
Pinch of salt
Method
Preheat the oven to 230° C.
Wash the potatoes thoroughly and dry them well. Cut the potatoes into the chip size desired.
Place the chips in a salad bowl. Pour in the oil, then the spices (or herbs ), and mix until the fries are well coated.
Spread the chips on a baking sheet lined with baking paper, making sure they do not overlap.
Bake for 30 minutes until golden brown, turning your fries halfway through.
Sprinkle with salt just before serving.
To make the ketchup, wash and dry the tomatoes, and cut them in half. Crush their meat and put it in a large saucepan. Peel and chop the onions and add them to the pan.
Put the pan on low heat and leave to cook for 30 minutes. Stir occasionally.
Put the contents of the pan into the vegetable mill. Pour the tomato puree back into the pan.
Cut the pepper in half lengthwise and remove the seeds if you prefer. Add the pepper, vinegar, and icing sugar to the saucepan. Leave the tomato puree to simmer for two hours, stirring regularly.
After this time, add the mustard and paprika, salt, stir, and continue cooking for 30 minutes.
For more recipe inspiration and tips and advice on cooking locally grown freshly cut chips at home visit www.bordbia.ie/potatoes or www.potato.ie, and follow @BordBia on social media.
