More lemony chicken tonight, roasted in the oven - so we made chips to go with it, and a nice green salad.
We dug up the potatoes last week - I still can't quite believe that we managed to get a good few pounds of potatoes by sticking some old sprouting ones in four black pots, covering them with soil, and leaving them in the back yard to work their magic.
You'll need
a couple of large potatoes per person
some olive oil (and a brush)
a baking tray
Stick the oven on fairly high - around 200 degrees C should do. Wash the potatoes (leave the skins on), and then slice in half lengthways. Cut into thin(ish) slices.
Place the potato slices on a baking tray (I put mine on a silicon sheet, so that they don't stick). Drizzle a little olive oil over the top of them, and then use a pastry brush to make sure that each chip is covered (you really like doing this bit).
Bung in the oven for a good 20 minutes or so. Have a look - maybe turn a few over. Depending on how thick you've sliced them, the chips might be ready - the only way to tell is to try them. If not, stick them back in for a bit longer. I think they took half an hour tonight.
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