Chunky Potato French Fries

Chipped potatoes baked in their skins provides a low fat alternative to fries.

Ingredients

• 600 g potatoes, chipped
• 1 tsp sunflower oil spray
• 24 fls oz boiled water
• 2 cubes  beef stock

Directions

1. Slice up unpeeled potatoes into half-moon shaped pieces and add to pan.
2. Crumble 2 beef stock cubes onto potatoes and add water to cover.
3. Simmer potatoes for about 10 minutes, until they start to soften, then drain.
4. 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.
5. Heat oven to 375° F (200° C) and bake for about 30 minutes, until golden, turning half way through.
6. 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.