GARLIC-BUTTER CHIPS

30 MINS

SERVES 4

— 1 tbsp finely chopped fresh rosemary

— 1 garlic clove, crushed to a paste with a little salt

— 60g unsalted butter, at room temperature

— 1.2kg floury potatoes, peeled and sliced into 1½cm chips

— oil, for deep-frying

Mix the rosemary, garlic and butter together in a small bowl and season well with freshly ground black pepper. Divide into four portions and set aside.

Put the potatoes in a large saucepan and rinse under cold running water until the water runs clear, then drain and fill the pan with clean water.

Over a high heat, bring the potatoes to the boil, then simmer for five minutes; the potatoes should be just tender. Drain and tip out on to a large tray in an even layer to cool completely.

Prepare a deep-fat fryer, or use a large saucepan no more than a third full of oil, and heat to 180C. A digital thermometer is best to accurately measure the temperature of the oil. If you don’t have one, drop inacubeofbread–ifit floats and sizzles to the top, turning brown within 60 seconds, the oil is at a good temperature to deep-fry.

You might need to fry in batches depending on your pan size; if so, have the oven on at 180C/160C fan/gas mark 4 to keep the chips warm.

Fry the chips until crisp and golden brown. Carefully remove from the oil using a slotted spoon or strainer and immediately toss through with the portions of butter, which will absorb into the chips. Serve immediately alongside the burgers.