HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDouble Cooked Rosemary Salted Chips
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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:Cereals containing GlutenEggMustard

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

450 grams

Potatoes

24 grams

Plain Flour

(ContainsCereals containing Gluten)

1 bunch(es)

Rosemary

1 sachet

Garlic Salt

2 sachet

Mayonnaise

(ContainsEgg, Mustard)

1 sachet

Truffle Zest

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1236 kJ
Energy (kcal)295 kcal
Fat9.0 g
of which saturates1.0 g
Carbohydrate53 g
of which sugars3.0 g
Protein5 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Baking Tray
Cutting board
Knife
Saucepan
Colander
Small Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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!