|1kg / 2lb 4oz potatoes|
|70g / 2½oz / ¾ cup grated Cheddar cheese|
|4 tablespoons of vegetable oil|
|A sprinkling of paprika (optional)|
|Salt and pepper to taste|
Preheat the oven to 200°C / 400°F / Gas Mark 6
Wash the potatoes.
Cut your average sized potato into 6 medium sized wedges.
Recipe by David Marks.
The choice of cheese for cheesy oven chips is a matter of taste but we prefer strong cheddar, it adds a delicious tang to the chips. Another cheese that went well for this recipe was Wendsleydale. Most British cheeses are suitable for vegetarians but check the label.
Almost all potatoes make excellent oven chips, we used our favourite Maris Piper.
Turn the chips half way through cooking. Pre-heat the grill 5 minutes before the potatoes are finished cooking.
These chips can be served as part of a main meal or as a lunch time snack. A tip is to sprinkle paprika over the cheese before putting under the grill. This gives the chips a splash of colour.