When we first met, Mitch didn’t know how to cook at all. If his Mum didn’t cook his dinner, he subsisted on takeaway or frozen chicken and chips, much to my despair. I grew up eating vegetables with every meal, with the result that I panic if my meal is missing its greens.
Fortunately, I had some basic cooking skills, which I was able to teach Mitch. There were a few mishaps along the way, mostly involving Mitch getting distracted, leaving a pot unattended, and ruining my good cookware. Out of sheer terror of my wrath, his cooking skills rapidly improved, to the point that he overtook my abilities in the kitchen. This suits me fine, as I don’t love cooking, but I love home cooked meals.
One of my favourite things in the world are his chips (fries). As vegan cyclists, and carbohydrate fans, we rely on potatoes for much of our sustenance. Over time, Mitch has honed this recipe to perfection.
Herby, crispy on the outside and fluffy on the inside, these chips are both the perfect side or a complete meal on their own. We usually dip ours in tomato sauce, because we’re basic like that.
Generous drizzle of olive oil
Salt and pepper to taste
A dash each of garlic powder, onion powder, paprika, rosemary, and Italian herbs
1. Preheat oven to 180 degrees Celsius / 355 degrees Fahrenheit.
2. Chop potatoes into chip shape, approx 1cm wide and 5-8cm long. Leave the skins on.
3. Put the chips on a lined baking tray. Drizzle with olive oil and a generous dusting of the herbs/spices.
4. Mix the chips up with your hands to distribute the oil and herbs/spices.
5. Arrange chips on tray. Make sure the chips don’t touch each other, this is what makes them crisp up.
6. Bake for 35-40 mins. Flip chips halfway through.
Serving suggestion: the perfect accompaniment to Fry’s schnitzel and steamed veggies.