Tricolour “chips”

It’s Thursday night, Thursday is the new Friday don’t you know. I fancy a burger and chips, but, you know, we don’t do normal burger and chips here 😉

blue potatoes

In my root veg drawer I had some sweet potatoes, parsnips (fairly ordinary so far I hear you say!) and some Bleu Auvergne potatoes which are a marvellous little purple tuber. These 3 roots are tonights “chips”. I don’t fry them either. Just chop them chunky and roast in the oven. Sweet potatoes have lots of great nutrients in and colour variety is a great way to make sure you’re getting a healthy balanced diet.

Preheat your oven to 200°c. I used one large sweet potato, one chunky parsnips and a handful of blue potatoes, which made just enough for 2 adults. Peel them all and cut them into thick chips.ready for the oven Put a little olive oil in a roasting tin and throw in the roots then drizzle with a little more olive oil and sprinkle with some sea salt. I always used to use Maldon Sea Salt but recently I’ve been converted to Cornish Sea Salt its softer and finer, easier to crumble between your fingers.

I baked them in the oven for 40 minutes. Take them out about every 15 minutes and toss them using a fish slice or similar, this helps to prevent sticking to the tin. When they are soft all the way through and a little crispy on the outside, remove from the oven and sprinkle with a little more salt to taste.

hot plate

I cooked up a couple of homemade burgers to go with it, topped with Keens Cheddar and some spicy jalapeno relish, and some peri peri mayo on the side. Delicious, no grains and fills your right up, although, I suppose technically even blue potatoes is cheating a bit!


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