RECIPE - SNACKS & SIDES
Merguez Spiced Chips
These chips have been taken from Hugh Fearnley-Whittingstall's Veg Everyday cook book. We love Hugh. They are very aromatically spiced and are brilliant on their own with a dip, something like tzatziki, or as part of a main dish with some barbecued chicken or other meats and a nice fresh herby salad. On the Low FODMAP diet Monash advise half a cup (70g) of sweet potato is fine, so sharing as a side should be okay.
- Potatoes - 5
- Sweet Potato - 1
- Rapeseed Oil - 5 tsp
- Cumin Seeds - 1 tsp
- Fennel Seeds - 1 tsp
- Coriander Seeds - 1 tsp
- Caraway Seeds - 1 tsp (optional)
- Black Peppercorns - 12
- Smoked Paprika - 1 tsp
- Sea Salt - 1/4 tsp
1. Pre-heat the oven to 200°C
2. Peel the potatoes and cut into good-sized chips (as opposed to wedges or fries). Pop in a pot, cover with cold water, add salt, and bring to the boil on a medium heat.
3. While you’re waiting for the water to boil, get going with making the spice mix by grinding up the cumin seeds, fennel seeds, coriander seeds, peppercorns, caraway seeds, paprika and the sea salt. Grind until a fine powder.
4. When the water comes to the boil, boil it for 1 minute and then drain immediately.
5. Heat the rapeseed oil in the oven for 5 minutes in a large baking tray. Set aside 1 tsp of the spice mix and then add the rest to the potatoes and mix together. When the oil is hot add the potatoes to the oil and mix to coat them in the oil.
6. Transfer to the oven and roast for 35-40 minutes turning over halfway through until golden and crisp.
7. When cooked transfer to a serving dish and sprinkle with the remaining spice mix.