Matchstick chips

Matchstick chips

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(1 ratings)

Ready in about 40 mins


Serves 2
Gordon's matchstick chips, great with steak, even better with mussels

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 2 large potato, about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • about 3 tbsp plain flour
  • ½ tsp cayenne pepper
  • oil, for deep frying, (ideally light olive oil)


  1. Square off four sides of each potato, then cut into 5mm slices. Stack the slices 2 or 3 a time and cut into thin 5mm sticks. Drop the chips into a large pan of cold water for 30 mins to get rid of excess starch.

  2. Drain in a colander, then tip into a clean tea towel, gather into a bag, twist well and whirl a few times in a large circle to spin out the water (this may be best done outdoors).

  3. Heat a deep-fat fryer, a third full of clean oil, to 180C. Fry the sticks, 2 handfuls at a time, in a chip basket, for about 2 mins until they are a crisp russet brown. Tip onto a paper-lined tray and sprinkle lightly with a little more salt.

  4. If making mussels too (see 'Goes well with') - while the mussels are draining and before you finish the sauce, place the potato sticks in a large shallow bowl, sift over the flour, cayenne and ½ tsp salt; mix well.

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Comments (5)

David Paton's picture

This has become one of my favourite "cheat day" treats. I like them a bit thicker than in the recipe so I cut them about 1.5 cm across. I find it's better to boil them a few minutes before sticking them in the fryer too. Tend to give the flour and cayenne a miss and go for a simple salt and malt vinegar combo. Great recipe!

andyb8's picture

The flour/cayenne mix isn't cooked in any way it's simply sifted over the cooked chips for colour and flavour.

lappolozza's picture

This recipe makes no sense as it is given here. Step 4 is meaningless as no mention has been made of what to do with the flour and cayenne. The step-by-step pictures also omit the frying step.

almajane's picture

Michelle, See point 4. Place the potato sticks in a large shallow bowl, sift over the flour, cayenne and ½ tsp salt; mix well.

mhigman's picture

When does the cayenne-flour get used - before or after deep frying?

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