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.


  • 600g new potatoes
  • 2 sprigs of rosemary
  • Rapeseed or sunflower oil, for shallow frying
  • Salt, vinegar, ketchup and mayo, to serve

Prep: 10 mins | Cook: 20 mins

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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 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 with ketchup and mayo.
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