Chipped New Potatoes Recipe | Abel & Cole

Chipped New Potatoes

Cooking time
Serves4 people
Vegetarians Vegans Gluten-free diets
Chipped New Potatoes

Summer spuds make great chips. These new potato chips are parboiled, then shallow fried till golden brown, crisp and tender in the middle. Delicious on the side of grilled fish for a fresh take on traditional fish and chips, or just enjoy them by themselves – ketchup and mayo a must.

Ingredients

  • 600g new potatoes
  • 2 sprigs of rosemary, leaves only
  • Salt & vinegar, to serve

Prep: 10 mins | Cook: 20 mins

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Method

1. Put a large pan of water on to boil. Scrub the new potatoes and chop them into quarters or eighths, to make chunky, bite-sized chips. Add them to the pan of boiling water and simmer for 4-5 mins till just tender but not cooked through.
2. Drain the potatoes and shake off any excess water.
3. Warm a deep frying pan over a medium heat. Pour in enough rapeseed or sunflower oil to coat the base of the pan and sit ½cm deep. Warm the oil for 2-3 mins, then add the potatoes and fry for 10-15 mins, turning now and then, till golden brown. Don't crowd the pan – fry the new potatoes in two or three batches, if necessary, making sure they're well spread out in the pan and there's a little space around them as they fry. You can keep the chipped new potatoes warm in an oven set to its lowest temperature while you fry the second/third batches.
4. While the potatoes fry, strip the leaves off the rosemary sprigs. Finely chop the leaves.
5. Scoop the chipped new potatoes into a warm serving dish and sprinkle over the chopped rosemary. Add a little salt and vinegar and toss briefly to coat. Serve straight away.
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