Treacle & Ale Ham, with Egg and Chips

I gave up on deep-fried chips many years ago, in favour of oven roasting them. The result is often just as good, with a fraction of the fat content. Plus you can play around with coating them in herb and sauces.

These chips were a semi-skinned potato before I flat cut them, and then subdivided these cuts into chips.I made a salsa with a squirt of tomato ketchup, oregano, paprika, and some sunflower oil. Add the raw chips, and stir them through the salsa thoroughly. Allow to stand for a few minutes, and repeat every now and then, until the oven is hot.

I preheated the oven to 190 deg C, and greased a glass roasting tray with drizzle of sunflower oil.

When the oven was ready, I added the chips to the roasting tray, making sure all the chips were separate from each other. Cooked altogether for twenty five minutes, turning the chips once.

Served with three slices of treacle & Ale ham from the local Co-op (most other forms of ham will do instead), a fried egg, and a little black pepper. Delicious!