Baked Potato Thins (V)
A HERBY FINGER FOOD RECIPE
In my previous finger food post – Simple Banana Sticks with a Touch of Cinnamon, I mentioned how I was keen to keep my little ones finger foods interesting as I was already cooking with aromatic spices in her main meals. So adding a touch of flavour would simply enhance the taste of basic fruit and vegetables she had already become accustomed to.
So here is another very simple, yet extremely tasty finger food for babies aged 7-8 months and up. Having thrown quite a few of them in my mouth myself (don’t worry – it wasn’t when my child was hungry!), they really are a smooth, buttery delight. And the hint of parsley adds a very simple additional layer of flavour. This is great for helping to broaden little palates as serving the potato thins without the parsley, will offer your little one a very different taste.
White potatoes are high in starch content so if you do serve this to your little one, just be sure to offer some other vegetables alongside the potato. These could be steamed, squished peas or steamed carrot sticks.
Total preparation and cooking time: 35mins
Makes 2-3 servings
Suitable for freezing
½ small white potato – washed and scrubbed, peeled, cut into 1cm slices
Drizzle of olive oil
Sprinkle of dried parsley
Pre-heat the oven to 160C/ 325F/ gas mark 3.
Add the olive oil and parsley into a bowl and stir. Then drop in the potato slices and combine well.
Place the potato slices in a single layer on top of a foil-covered baking tray and cook for 30mins or until tender (turning over halfway). Serve to baby warm or at room temperature.
Tip one: any leftover potato thins can be mashed or pureed with the remaining vegetables and served as a new meal. This ‘new meal’ can also be frozen.
Tip two: if you prefer, you can cut the potato into stick shapes rather than slices if you feel your little one will be more comfortable holding this shape, as an alternative.