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  1. Home
  2. sporting tv snacks

Cheesy chips ’n’ dips

Everyone loves chips and dips! - by Barbara Northwood
  • 17 May 2019
Cheesy chips ’n’ dips
Prep: 30 Minutes - Cook: 70 Minutes - Easy - Serves 8
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These proper chunky chips are a bit healthier as they are baked, not fried, but are still decadent served with a sprinkling of cheese and some of my signature sauces. This recipe can be prepared the day before and it’s up to you if you peel the potatoes or not, but please make sure you add the vinegar to the water as this helps the chips hold their shape. 

Ingredients

1.5kg Maris Piper potatoes (about 4 large potatoes roughly 400g each)

1 tsp vinegar, malt is best  

about 200ml sunflower oil 

50g parmesan, finely grated

small handful parsley, finely chopped

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

Method

  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 roasting 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 the roasting tray 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, put all the ingredients for each dip in separate bowls and stir together, 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 with the dips.

  • quick dinner party recipe
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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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