One stormy afternoon, I was studying for a test when I got a serious craving for fish and chips. There were a couple of considerations. I couldn’t spend a lot of time and effort on making chips, the batter, frying the fish, etc. Also, I knew I wasn’t going to hit the gym later, so it had to be healthy. That’s when I came up with this one-baking-tray recipe. My food-snob housemate criticised, “These are not chips”. I said, “They’re close enough”.
Cooks in 45 minutes
2 baking potatoes
1 tsp mixed herbs
Salt and pepper to taste
1 tbsp olive oil
Pre-heat the oven to 200°C. Place the potatoes on a wooden spoon with a well and cut into thin slices. The spoon will prevent you from cutting all the way through and make the perfect hassle-back potatoes.
Add the potatoes to a baking tray. Drizzle over some olive oil, season with salt, pepper and herbs, and cook them in the oven for 25 minutes. These potatoes are going to be so crispy!
Remove from the oven, place the fish fillets around the potatoes, season with salt, pepper and herbs, and put back in the oven for 20 more minutes. You can add as many fillets as you like. Serve this with a touch of herbed mayonnaise or some tartare salt (to add a traditional element).