Matchstick chips

Matchstick chips

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(1 ratings)

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Cooking time

Ready in about 40 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 2 large potatoes, about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)
  • about 3 tbsp plain flour
  • ½ tsp cayenne pepper
  • oil, for deep frying, (ideally light olive oil)

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Method

  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.

Recipe from Good Food magazine, May 2007

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Comments

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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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