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British Recipes

Double Cooked Rosemary Salted Chips

Double Cooked Rosemary Salted Chips

Double Cooked Rosemary Salted Chips

with Truffle Mayo | Serves 2

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Bring home a taste of the restaurant with DIY double-cooked chips - perfectly fluffy on the inside and crispy on the outside. Finished with rosemary and garlic salt, then served up with truffle mayo, they're the perfect side to any meal.

Allergens:

Egg

•Senf

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

24

Plain Flour

1

Rosemary**

1

Garlic Salt

64

Mayonnaise

1

Truffle Zest

Nutritional information

Energy (kcal)251 kcal

Energy (kJ)1050 kJ

Fat8.9 g

of which saturates0.7 g

Carbohydrate42.3 g

of which sugars2.8 g

Protein4.9 g

Salt0.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Medium Saucepan

•Kettle

•Knife

•Colander

•Small Bowl

Instructions

Chop the Chips

1

a) Preheat your oven to 220°C. Boil a full kettle.
b) Pour enough oil into a deep baking tray to cover the bottom and pop in the oven.
c) Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
d) Pour the boiling water into a large saucepan on high heat with 1/2 tsp of salt. Add the potatoes to the boiling water and cook until the edges have softened when you poke them with a knife, 5-6 mins.

Shake Things Up

2

a) Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
b) Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour, rosemary and garlic salt.
c) Shake to fluff up the potatoes, then carefully add them to the hot baking tray in a single layer, turning in the oil.
d) Roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Finish and Serve

3

a) Meanwhile, mix together the mayo and truffle zest in a small bowl.
b) Once the chips are cooked, remove from the oven and transfer to a serving dish.
c) Serve with the truffle mayo alongside for dipping. Enjoy!

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