Cheesy chips ’n’ dips

BBC Good Food - - Weekend -

Ev­ery­one loves chips and dips! These proper chunky chips are a bit health­ier as they are baked, not fried, but are still deca­dent served with a sprin­kling of cheese and some of my sig­na­ture sauces. This recipe can be pre­pared the day be­fore and it’s up to you if you peel the pota­toes or not, but please make sure you add the vine­gar to the wa­ter as this helps the chips hold their shape.

SERVES 8 PREP 30 mins COOK 1 hr 10 mins EASY V

1.5kg Maris Piper pota­toes (about 4 large pota­toes roughly 400g each) 1 tsp vine­gar, malt is best about 200ml sun­flower oil

50g parme­san, finely grated small hand­ful pars­ley, finely chopped 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 roast­ing tray, un­cov­ered, in the fridge for 30 mins. Can be done up to two days ahead.

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 the roast­ing tray 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.

3 For the dips, put all the in­gre­di­ents for each dip (see op­po­site) in sep­a­rate bowls and stir to­gether, 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 with the dips.

PER SERV­ING 602 kcals • fat 47g • sat­u­rates 7g • carbs 35g • sug­ars 6g • fi­bre 3g • protein 7g • salt 0.5g

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