Perfect roast potatoes

something so simple can change so so much! i use this technique for chips/wedges too. (i generally leave skin on my potatoes for extra ruffage)

you will need:
whatever amount of potatoes you are cooking according to how many people you are serving
salt, pepper
fry light.

preheat your oven to 200oC
meanwhile parboil the potatoes until fork tender.
drain and shuffle the colander so it ruffles up the edges.
put the potatoes onto a foil lined baking tray and leave until the surface of the potatoes are dry(important step)
spray generously with fry light and sprinkle with salt and pepper.
put in the oven, cook for 15 minutes. or until golden then turn the potatoes spray with frylight and cook until the other side is golden.

Tray bake posh fish and chips

OOOH yes.. the fish and chips. well i say chips, mine are usually random cuts of potato that go crispy and delicious. I so need to have this for dinner again soon!

Serves 4 people
4 pieces of fish (your choice what you use!
25g of semolina ( 4 syns)
1 tbsp reduced fat pesto (1.5 syns)
salt and pepper
zest of one large lemon
As many potatoes as you wish, cut into whatever shape you want.
4 onions, cut into wedges (optional)
(i usually serve mine with mushy peas and salad but its your choice entirely)

Put the potatoes on a lined oven tray with the onions spray with fry light and a little salt, put in the oven at 180oC for 30 minutes.
After the 30 minutes. pat your fish dry, in a cup mix your pesto with salt, pepper and the lemon zest. brush each fish with the pesto and press it into the semolina (or sprinkle it over preference again)
Place on top of the potatoes and cook uncovered for 10 minutes, check the fish, depending on the thickness you may need more time, or sometimes less time.
I know you dont exactly get a lovely crisp batter but you still get a little crisp and a punch of flavour from the topping!
(alternatively you could leave out thepesto and without patting the fish dry you could pat on the semolina salt and pepper)

i hope you enjoy!