Cheesy chips ’n’ dips served in a roasting dish

Cheesy chips ’n’ dips

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(4 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins


Serves 8

Serve these chunky chips with a sprinkling of cheese and a selection of sauces. This recipe can be prepared a day ahead, and it's up to you whether you peel the potatoes or not

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal602
  • fat47g
  • saturates7g
  • carbs35g
  • sugars6g
  • fibre3g
  • protein7g
  • salt0.5g
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  • 1½ kg Maris Piper potatoes (about 4 large potatoes, roughly 400g each)
  • 1 tsp vinegar (malt is best)
  • about 200ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 50g parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • small handful parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Cut the potatoes into large wedge-sized chips, all roughly the same size. Rinse under cold water to wash away the starch. Bring a large pan of salted water to the boil with the vinegar, carefully submerge the chips and simmer gently for 6-8 mins, or until tender. Lift the chips out of the water, or carefully drain without breaking them, and leave to cool on a baking tray, uncovered, in the fridge for 30 mins. Can be done up to two days ahead. 

  2. When you’re ready to cook, heat oven to 220C/200C fan/gas 7. Tip the chips into a bowl and heat the oil in a roasting tin for 5 mins. Once the oil is hot, carefully add the chips and use a fish slice or tongs to turn them in the hot oil. Bake for 40 mins, then turn them and scatter over the parmesan. Continue to cook for another 20-30 mins until golden and crisp.

  3. For the dips, combine all the ingredients for each dip (see below) in separate bowls and stir, seasoning to taste. All the dips can be made the day before; cover and chill until needed. Remove the chips from the oven, drain on kitchen paper, then sprinkle with a little salt and the parsley. Serve alongside the dips.

    For the harissa yogurt dip 
    200g tub Greek yogurt 
    1 tbsp harissa (rose harissa is good if you can find it) 
    small handful parsley, chopped

    For the lemon & garlic dip
    150g mayonnaise
    1 lemon, zested
    2 garlic cloves, crushed
    ½ tsp cracked black pepper

    For the Marie Rose dip
    200g mayonnaise
    60g ketchup
    5 drops Worcestershire sauce
    5 drops Tabasco
    ¼ tsp smoked paprika
    ½ lemon, juiced

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Comments, questions and tips

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Annalisa Curran-Purcell's picture
Annalisa Curran...
17th Nov, 2018
Delicious. Well worth making!
Frantic Flapjack
2nd Oct, 2018
These were seriously good. I didn't use as much oil as in the recipe - just enough to coat the potatoes but I did heat it in the oven beforehand. Also, it took less time than in the recipe. 20 minutes, put on the parmesan, then another 20 minutes. Served with the Marie Rose dip.
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