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Double Cooked Rosemary Salted Chips

Double Cooked Rosemary Salted Chips

with Truffle Mayo | Serves 2

4.0(276)Review Summary

Recipe Development TeamUpdated on March 30, 2026

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Calories

:

251 kcal

Protein

:

4.9g protein

Total

:

45 minutes

Difficulty

:

Medium

Allergens:

Egg
Mustard

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

450

Potatoes

24

Plain Flour

1

Rosemary

1

Garlic Salt

64

Mayonnaise

(Contains: Egg, Mustard)

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!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: Deliciously crispy and salty chips paired with a creamy mayo, though some found the truffle flavour overpowering.
Ease of prep: Preparation can be time-consuming and messy; consider using a bag to coat potatoes more easily.
Suggestions: Use less truffle powder for a milder flavour; try adding Parmesan cheese for extra taste.
Next-day meals: Leftover chips pair well with fish and tomato salsa for a tasty next-day meal.
Cooking method: For quicker preparation, consider using an air fryer instead of the oven.

AI-generated from customer reviews

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