Double Cooked Rosemary Salted Chips
with Truffle Mayo | Perfect for sharing
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.
(Contains Egg, Mustard)
Not included in your delivery
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 1/2 tsp salt. Boil the potatoes for 7-8 mins or until the edges are soft.
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 and pop back into the pan. Sprinkle over the flour (see pantry for amount) and rosemary.
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) Whilst the chips roast, 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 plate lined with kitchen paper to soak up any excess oil.
c) When ready, serve your chips in a serving dish with the truffle mayo alongside for dipping.