FODMAP Friendly oven baked chips with herb gremolata style sauce and coconut yoghurt

April 8, 2018

In what is seemingly a past life, I would religiously, upon stumbling out of the pub on a Saturday night, walk past a local chip shop called Lord of the Fries. Not just any chip shop, they specialise in a variety of chip boxes, all smothered generously in a variety of vegan sauces – think vegan mayo, vegan gravy, and even vegan sour cream and sweet chilli. So good are the chips at hangover damage control, in fact, that I’d often go back for seconds the next day, if I could manage to get myself out of bed.

Despite the fact that I rarely allow nights out to escalate the way they used to, I suffer from ever-worsening hangovers. This, I’ve been told, is something called ageing. Something is also ever-worsening? My metabolism. Old girl can’t pack away 2 large packets of chips like she used to (at least not without packing it on)

So, when I woke up feeling dusty after having THREE wines with a friend last night (I told you my tolerance was ever worsening) I decided to nail down this recipe, once and for all. Partly because I’ve continually posted about it in the past couple of weeks, and partly because I really needed some chips. That is, some homemade, sinfully easy, oven baked chips with a gremolata style dipping sauce, coconut yoghurt, and fresh herbs. Because chips, but also because metabolism.

The green, herby sauce is not quite a gremolata, and not quite a chimichurri, but a FODMAP friendly, super zesty herbaceous dip, which also works amazingly as a salad dressing and a fish or tofu rub. It uses basil and mint (though I daresay you could experiment with this) a piece of preserved lemon, lemon juice, olive oil, and seasoning. It takes about a minute to whip up, and brings so much vibrancy to anything it touches (including your hungover self.) Don’t skip the preserved lemon – it is responsible for bringing the sauce to a whole other level, and is a generally great FODMAP flavour enhancer.

Obviously I have this thing for potatoes: here’s a recipe for a FODMAP friendly cheesy vegan potato bake and some heaven sent salt and vinegar potatoes, if you do too.

FOR THE CHIPS:

1.5kg roasting potatoes
Liberal olive oil
Liberal sea salt flakes
A good 1/2 cup of natural coconut yoghurt (I don’t want to be prescriptive, chip dipping sauce is highly personal)

1 bunch basil, reserving a small handful for garnish
1 bunch mint, reserving a small handful for garnish
Juice of 1 juicy lemon
1/8th piece (20g to be quite specific) of preserved lemon, roughly chopped
1/3 cup good quality extra virgin olive oil
Sea salt and pepper, to taste

 

METHOD:

  1. Place the potatoes in a large pot and cover them with water. Turn the heat to high, and allow them to boil for around 10-15 minutes. Although not the generally accepted method, I like to boil mine for 15-20 minutes, so they’re cooked through. I do this because when I’m hungover and in need of chips, I don’t want to wait for them. If they’re already cooked through, any colour and crunch they acquire in the oven is a mere bonus. Just a thought.
  2. Preheat the oven to 180 degrees Celsius. Cover the base of a large baking tray with olive oil, and place it into the oven to heat up when your potatoes have about 10 minutes left. You might need to use two trays, depending on their size.
  3. Once the potatoes are cooked, allow them to cool and steam dry slightly before slicing into your desired wedge/chip shape.
  4. Sprinkle a good bit of sea salt into the hot olive oil, swirl it around a little, and lay your chips, one by one, onto the tray. Make sure you leave space between each chip – not overcrowding allows them to become extra crispy.
  5. Cook the chips for 30 minutes, before turning them and cooking for an additional 30. For extra crunch and colour, you might like to turn the grill on just before the end.
  6. While the chips are cooking, combine the basil, mint, lemon juice, preserved lemon, olive oil and seasoning in your food processor, and blitz until a sauce forms. Decant it into a glass container and allow the flavours to meld until the chips are ready.
  7. Once the chips are done, you can place them on a plate, or serve them straight off the tray (maybe don’t put it straight onto your lap though.) Top with with a generous amount of ‘gremolata,’ coconut yoghurt, and the reserved chopped herbs. Hangover be gone.

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