Matchstick chips
By Gordon Ramsay
Cooking time
Ready in about 40 minsSkill level
EasyServings
Serves 2Gordon'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
- 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.
- 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).
- 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.
- 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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