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A Lot On My Plate


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︎Copyright Some Things I Like to Cook 2020

Best Ever Oven Chips

When I first made chips like this I had SUCH a moment of accomplishment when chomping into them. They were so crunchy and delicious on the outside and soft and fluffy on the inside.

The most important thing is not to over cook your potatoes when you’re boiling them, you don’t want any mushy bits at this stage, or you’ll loose the soft inside once they’re oven baked. You want them still silky and smooth when you’re done boiling, then coat and in the oven. The result is my idea of the best ever oven chips.


8 waxy large potatoes
3 tablespoons of polenta
1 tablespoon nutritional yeast
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon mustard powder
1 teaspoon salt
3 tablespoons olive oil


Preheat oven to 240 C – get it hot!

Cut potatoes into thin wedges (no need to peel skin off) and place in a pot of cold salted water.

Bring to the boil and cook for 5-8 minutes, the potatoes should still be firm and not breaking apart.

Drain and dry off excess water on paper towel.

In a large bowl, combine polenta, nutritional yeast, paprika, onion, garlic and mustard powders with salt.

Add par-cooked potatoes and olive oil and toss around well, so that the potatoes are well coated.

Lay evenly on a baking tray lined with baking paper. Try not to have them touching each other, spread over two trays if necessary. It’s worth it for the crunch.

Cook for 45-50 minutes, tossing around at the halfway point. They should be crunchy and golden when done and fluffy inside. Check on them after 30-40 mins, every oven is different and with the temp this hot it can quickly go from ‘perfectly crunchy’ to ‘too crunchy’.