This is a lovely and simple lunch recipe that is incredible for this time of year, it’s perfectly summery and feels light. The skin-on potato wedges and paprika coating makes them lovely and crispy and perfect for dipping in home-made beans or hummus.
For the beans, either follow my recipe here, or simply combine your chosen bean (I like either a tin of mixed beans or butter beans) with a tin of tomatoes, a clove of garlic, salt, pepper, and your choice of herb (I like the spice mix ras el hanout), and bubble in a pan for a few minutes before serving, storing the rest in the fridge or freezer.
- 1 Potato
- 1/2 tsp Paprika
- 1/2 tsp Smoked Paprika (optional)
- A few grinds/large pinch of Himalayan Rock Salt or Sea Salt
- 1/2 tsp Olive Oil
Pre-heat the oven to 200°c fan. Chop the potato roughly into 1.5cm batons, unless you don’t like the skin, leave the skin on if you can as this makes them extra crispy and tasty, and includes valuable goodness. Place the chips and seasoning in a plastic bag and shake to cover evenly. Spread out on a baking tray and bake for 30 minutes, shuffling once during that time.
Serve with an extra sprinkle of paprika and salt on top.