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.
This simple coating can be used to pep up other root vegetables such as peeled and chipped sweet potatoes, parsnips and carrots.