Double Cooked Rosemary Salted Chips
with Truffle Mayo | Serves 2
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.
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.
Ingredients
450
Potatoes
24
Plain Flour
1
Rosemary
1
Garlic Salt
64
Mayonnaise
(Contains Egg, Mustard)
1
Truffle Zest
Nutritional information
Utensils
Instructions
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.
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.
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!
