9–11 months
Roasted potato fingers
SnackPrep 8 minCook 30 minPortions: 3
Ingredients
- 2 medium potatoes
Method
- Peel the potatoes and cut them into finger-thick, finger-length pieces.
- Spread them on a lined tray with no oil, salt or spice added.
- Roast at a moderate heat until soft all the way through, without letting the outside brown and harden.
- Squash one piece between your finger and thumb: if it gives easily it is ready.
- Let it cool to warm, and let your baby feed themselves sitting upright with someone beside them.
Texture
A piece soft all the way through that squashes under your finger, with no dried, hard or crisp outside.
Serving
Give one piece at a time, long enough that a bit sticks out of your baby's fist. It should be warm.
Preparing for choking safety
The skin must be fully peeled. Trim any edge that has hardened or browned; a firm piece is not served and it is not cut into round slices.
Key nutrients
Vitamin CPotassiumCarbohydrate
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Your baby may not have teeth yet, so every piece must be soft enough to squash with gums. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.