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Cheesy chips ’n’ dips served in a roasting dish

Cheesy chips ’n’ dips

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal602
fat47g
saturates7g
carbs35g
sugars6g
fibre3g
protein7g
salt0.5g
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Ingredients

Method

  • STEP 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. 

  • STEP 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.

  • STEP 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

RECIPE TIPS

Goes well with

Recipe from Good Food magazine, October 2018

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Rating: 5 out of 5.4 ratings
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