chip week recipes
Your guide to the ultimate chips. If you'd like more recipes please have a look at our recipe index!
Triple Cooked Chips
Roasted Rosemary Chips
Easy Red Pepper Ketchep
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The thrice-cooking method means that the fat, finger-sized chips have golden, crisp exteriors and insides that are light-as-a-feather fluffy, like a down pillow. The contrast of the two textures is so good that it's hard to feel too guilty about indulging. Our take also incorporates one of the best-kept secrets of chip-making: to make them extra crispy on the outside, chill them before frying. Serves 4.
- 4 Large King Edward or Maris Piper potatoes, peeled and cut into 2cm-thick batons
- 2 tsp Sea salt
- 1 litre Groundnut oil
Place the chipped potatoes in a large pan of cold water and soak for half an hour. This removes excess starch, giving the chips a lighter texture. Rinse and place the chips in a pan with cold water and the sea salt. Bring to the boil and cook for 10–12 minutes, or until you can insert a knife easily through the centre of the largest chip. Drain and run the chips under very cold water to prevent further cooking. Pat dry with kitchen towel and arrange on a baking tray lined with greaseproof paper.
Place the tray in the freezer for 30 minutes. This will make the chips nice and cold before you drop them into the hot oil to fry. Fill a saucepan a third full of oil (about 1 litre) and heat it to 130°C. Remove the chips from the freezer, pat dry with kitchen towel and carefully lower into the hot oil in batches of 8–10, cooking for 4–6 minutes, until they start to colour. Drain and continue cooking the remaining chips before cooling them in the freezer for another 30 minutes. Alternatively, prepare up to this stage a day in advance and leave them to cool overnight.
For the final cooking, heat the same oil to 180°C and again, lower small batches into it. Cook for 2–3 minutes or until crisp and golden. As they come out of the fryer, drain on kitchen paper and give each batch of chips a good sprinkling of sea salt. Serve with ketchup and eat while hot.
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It's Chip Week! Celebrate with these crispy roasted chips and a simple, healthy homemade ketchup. Dip in! Serves 4.
- 4 good‐sized potatoes
- Olive oil
- 3 rosemary sprigs
- Sea salt and freshly ground pepper
Preheat your oven to 200°C.
Peel the potatoes. Cut each into chunky chips. Place in a sauce pan. Cover with water. Pop a lid on. Bring to the boil. Reduce heat and simmer for 15-20 minutes, until just tender. Drain. Cool for a few minutes - or par boil them the day or hours before and refrigerate them. Cold chips put into hot oil = a really crispy outer skin!
Drizzle a roasting tin with just enough olive oil to coat the bottom. Pop the oiled tin in the oven for 3 minutes.
Remove the leaves from the rosemary; keep the woody sprigs. When the oil's hot, carefully tip the cool chips and the rosemary leaves and stalks into the pan. Coat in the oil and roast for 30‐45 minutes, giving them a little shake from time to time. Season and serve with homemade red pepper ketchup.
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Enough for the chips! (About 100ml)
- 1 red pepper
- 1 whole head of garlic
- 2 tbsp tomato puree
- 1 tbsp red wine vinegar
- 1 tsp clear honey
- 1/4 tsp fennel seeds, finely crushed
- Sea salt and freshly ground pepper
Roast the pepper and garlic in a 200°C oven (you can do this alongside your chips if you like – it will add extra flavour to the chips).
Turn pepper once or twice, remove from oven once it starts to blacken (after about 30 minutes). Cool. Remove skin, stem and seeds. Pop into a food processor with two of the garlic cloves (use the rest in salads, dressings or other cooking). Puree until smooth. Add the other ingredients, blend further until well mixed. Taste and season further if you like. Serve warm or refrigerate up to 2 weeks. And, experiment with the recipe – try with cayenne instead of fennel, cumin or a cocktail of other spices!
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