Denise says:

Here we have another form of fried potatoes – always popular and ideal for Chanukah.

After all it is not a party without chips and dips. They can be served as fat chips or wedges with different spice flavourings and you can match the dips accordingly –eg. mild curry spice with a curry dip or chilli spices served with a chilli tomato dip or guacamole. The cones are available from specialist cook shops, or your local chip shop or for an authentic look use newspaper!
Alternatively try using parsnips or sweet potatoes or make a mixture for variety.

Preparation Time:10 minutes
Cooking Time: 45 minutes
Serves: 6 people

Ingredients:

10 -12 large potatoes – cut into chip shapes or long slim wedges
2 tablespoons sunflower or vegetable oil
1 tablespoon sesame oil
2 tablespoons of Chinese 5 spice seasoning or Thai spice
¼ teaspoon turmeric
2 teaspoons garam masala
½ teaspoon chilli powder
1 teaspoon cinnamon
Salt and pepper – to taste

To serve:
Sweet chilli sauce and mango chutney

Method

1) Heat the oven to 200 C/ 400 F/ Gas mark 6.
2) Toss all the chips in to sunflower oil and sesame oil and place on a tray lined with non stick baking parchment paper.
3) Divide the chips into two sections. Sprinkle half with Chinese spices, and a pinch of salt.
4) Sprinkle the other half with turmeric, cinnamon, garam marsala, chilli powder and a good pinch of salt.
6) Bake for 45 minutes and turning over once or twice during cooking.
7) Transfer to a paper cone, newspaper or dish.

To serve the stylish way: Serve with some mango chutney or sweet chilli sauce.
Tagged in: Dinner Party, Family Cooking, Mediterranean, Potatoes, Vegetarian