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.
Prep: 30 mins
Cook: 1 hour, 10 mins
1½ kg 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
- 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.
- 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.
- 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
1 lemon, zested
2 garlic cloves, crushed
½ tsp cracked black pepper
For the Marie Rose dip
5 drops Worcestershire sauce
5 drops Tabasco
¼ tsp smoked paprika
½ lemon, juiced
Recipe from bbcgoodfood.com