A healthy alternative to chips, these tasty pieces of potato are baked with a tangy coating of wholegrain mustard, balsamic vinegar and honey. Honey and mustard go hand in hand, and these chipped potatoes will also go great with lots of meat meals as a sweet and crispy side. Try serving them with baked fish or chicken for a healthier option. What’s more, you can make them in just 4 simple steps.
- 675g medium-sized all purpose potatoes
- 2tbsp vegetable oil
- 2tbsp balsamic vinegar
- 1tbsp wholegrain mustard
- 1tbsp clear honey
- Salt and freshly ground black pepper
- Parsley to garnish
Pre-heat oven to 200C/400F/Fan 180C/Gas Mark 6. Line a large baking tray with baking parchment. Peel the potatoes and cut into chip shapes about 2cm thick and put in a bowl.
Toss in the oil to coat well then mix in the vinegar, mustard and honey and season well.
Arrange the chips on the tray, evenly spaced, in a single layer and bake for 25-30 mins until lightly golden and tender.
To serve, drain the wedges and put in a warmed serving dish. Garnish with parsley and serve immediately.
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This simple coating can be used to pep up other root vegetables such as peeled and chipped sweet potatoes, parsnips and carrots.