Family and Kids

  • 2 sweet potatoes, cut into slim wedges with skin on
  • 1 large baking potato, cut into slim wedges with skin on
  • 2 parsnips, cut into long wedges
  • 3 tablespoons olive oil
  • 1 teaspoon Cajun seasoning
  • 3 tablespoons chopped parsley
  • 1 egg
  • 150 ml (¼ pint) olive oil
  • ½ teaspoon mustard powder
  • 1 tablespoon white wine vinegar
  • 1 tablespoon chopped parsley

Put the sweet potato, baking potato and parsnip wedges in a bowl and drizzle with the olive oil, tossing well to coat lightly. Sprinkle with the Cajun seasoning and toss again to coat. Transfer to a large baking sheet and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25–30 minutes, until the vegetables are crisp and golden.

Meanwhile, make the mayonnaise. Place all the ingredients except the parsley in a small measuring jug, and using an electric blender whiz until a thick mayonnaise is formed. Stir in the parsley.

Serve the chips tossed with the parsley, with a tub of the mayonnaise, to dip.

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