My favourite kind of potatoes! Not quite chips, not just your average roast potatoes. I prefer to use chicken stock powder on this one instead of salt but this is just personal choice.
Ingredients
Potatoes of choice
Olive Oil
Chicken stock powder
Method
Peel your potatoes and cut in half lengthwise.
Place flat side on your chopping board and slice the potatoes about 0.5cm thick.
Lightly oil a banking tray and place the potatoes on, fanning out slightly.
In a cup add some oil and chicken stock, 2 parts oil to one part stock power roughly. Drizzle over the potatoes.
Roast at 180 degrees until the potatoes are cooked all the way through, crispy on the out side edges.
Chanel's Tapas Bar 