Double Cooked Cheesy Truffle Chips
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Double Cooked Cheesy Truffle Chips

Double Cooked Cheesy Truffle Chips

Serves 2 | with Truffle Mayo

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

Tags:
Veggie
Allergens:
Milk
Egg
Mustard

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.

Preparation Time45 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

64 grams

Mayonnaise

(Contains Egg, Mustard)

1 sachet(s)

Truffle Zest

Not included in your delivery

3 tbsp

Plain Flour

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Nutritional information

Energy (kJ)1441 kJ
Energy (kcal)344 kcal
Fat11.3 g
of which saturates2.5 g
Carbohydrate56.4 g
of which sugars3.1 g
Protein8.7 g
Salt0.92 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Large Saucepan
Colander

Instructions

Chip, Chip, Hooray
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. 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 boiled water into a large saucepan on high heat with 0.5 tsp salt. Boil the potatoes for 7-8 mins or until the edges are soft.

Shake Things Up
2

a) Once the potatoes are ready, drain in a colander and pop back into the pan. Sprinkle over the flour (see pantry for amount).

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) Whilst the chips roast, mix together the mayo and half the truffle zest in a small bowl.

b) Once the chips are cooked, remove from the oven and transfer to a plate lined with kitchen paper to soak up any excess oil.

c) Pop the chips into a large bowl, then sprinkle over the grated hard Italian style cheese and the remaining truffle zest. Season with salt and pepper, then toss to coat.

d) Serve your cheesy chips in a serving dish with the truffle mayo alongside for dipping.

Enjoy!