Chips n' Dips
By Zuthilios
0hr 30min
Cook Time:
1hr 10min
Calories | Fat | Carbs | Protein |
---|---|---|---|
602 | 47g | 35g | 7g |
Serve these chunky chips with a sprinkling of cheese and a selection of sauces. This recipe can be prepared a day ahead, and it's up to you whether you peel the potatoes or not.
Ingredients
- 1 ½kg Maris Piper potatoes (about 4 large potatoes, roughly 400g each)
- 1 tsp vinegar (malt is best)
- about 200ml sunflower oil
- 50g parmesan (or vegetarian alternative), finely grated
- small handful parsley , finely chopped
Method
- STEP 1
Cut the potatoes into large wedge-sized chips, all roughly the same size. Rinse under cold water to wash away the starch. Bring a large pan of salted water to the boil with the vinegar, carefully submerge the chips and simmer gently for 6-8 mins, or until tender. Lift the chips out of the water, or carefully drain without breaking them, and leave to cool on a baking tray, uncovered, in the fridge for 30 mins. Can be done up to two days ahead.
- STEP 2
When you’re ready to cook, heat oven to 220C/200C fan/gas 7. Tip the chips into a bowl and heat the oil in a roasting tin for 5 mins. Once the oil is hot, carefully add the chips and use a fish slice or tongs to turn them in the hot oil. Bake for 40 mins, then turn them and scatter over the parmesan. Continue to cook for another 20-30 mins until golden and crisp.
- STEP 3
For the dips, combine all the ingredients for each dip (see below) in separate bowls and stir, seasoning to taste. All the dips can be made the day before; cover and chill until needed. Remove the chips from the oven, drain on kitchen paper, then sprinkle with a little salt and the parsley. Serve alongside the dips.
For the harissa yogurt dip
200g tub Greek yogurt
1 tbsp harissa (rose harissa is good if you can find it)
small handful parsley, chopped
For the lemon & garlic dip
150g mayonnaise
1 lemon, zested
2 garlic cloves, crushed
½ tsp cracked black pepper
For the Marie Rose dip
200g mayonnaise
60g ketchup
5 drops Worcestershire sauce
5 drops Tabasco
¼ tsp smoked paprika
½ lemon, juiced
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