Chunky Potato French Fries
Chipped potatoes baked in their skins provides a low fat alternative to fries.
600 g potatoes, chipped
2 <span class="measurestring" title="cube (6 fl oz prepared)">cubes</span> beef stock
24 fl oz boiled water
1 tsp sunflower oil spray
Slice up unpeeled potatoes into half-moon shaped pieces and add to pan.
Crumble 2 beef stock cubes onto potatoes and add water to cover.
Simmer potatoes for about 10 minutes, until they start to soften, then drain.
Place drained potatoes onto a baking tray and spray with sunflower oil (low calorie) or similar type spray. About 5 or 6 squirts should be enough to cover.
Heat oven to 375° F (200° C) and bake for about 30 minutes, until golden, turning half way through.
Tip: you can retain the liquid that the potatoes were boiled in to use as a basis for soup. I use to make a carrot and onion soup.
in 1 serving of Chunky Potato French Fries.
, 80% carbs, 10% protein.
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