Recipe by roberta.farr
This is my own recipe and have used it successfully for some years. I use large potatoes and cut fairly chunky chips, but you can of course cut smaller ones if you prefer. I find that Japanese soya sauce is far superior in taste and quality to any other, and would recommend using shoyu or tamari. I also find that tablespoons vary in size. I have them in two sizes, one of which is around 50% larger than the other. I have used the larger of these in this recipe. If your tablespoons are relatively small, adjust the ingredients accordingly. Always use organic ingredients where possible.
- 2 lbs good quality waxy potatoes, preferably large
- 1 tablespoon canola oil
- 1 tablespoon soya sauce
- 1 vegetable stock cubes or 1 teaspoon good vegetable stock powder
- 1⁄2 teaspoon paprika
- 1 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
Directions See How It's Made
- Switch on oven at Gas Regulo 6. Have a non-stick roasting pan ready.
- Wash potatoes if non organic, and dry with a kitchen towel. Cut out any eyes or other imperfections.
- Chip potatoes according to your preference and place in large bowl.
- Add other ingredients (I add them one at a time to ensure that the chipped potatoes are well coated before introducing the next ingredient).
- Tip coated chips into the roasting pan. Ensure that they are evenly distributed to aid even cooking.
- Roast for 30-40 minutes depending upon size of chips. Thicker chips will take longer to cook. The chips will also take longer if the pan is too small to allow them to cook in one layer.
- Serve. (I eat them with salt, pepper and balsamic vinegar. I promise you that they are DELICIOUS!).