Matchstick chips

Matchstick chips

  • Rating: 2 out of 5.3 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in about 40 mins
  • Easy
  • Serves 2

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

  • Easily doubled
  • Easily halved
  • Vegetarian
low insalt0g


  • 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)


  • STEP 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.

  • STEP 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).

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 2 out of 5.3 ratings
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