Roberta Hall McCarron

Triple-cooked chips with Savora mustard mayo

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Changing Tides: A Cookbook
Changing Tides

By Roberta Hall McCarron

Published 2024

  • About

Potatoes like a cool, dark environment but keep them out of the fridge – it messes with the sugar levels and can make them cook unevenly and burn. Maris Pipers make the best chips.

Ingredients

  • 1 kg Maris Piper potatoes
  • 800 g beef drippings (or 800 ml<

Method

Peel and cut the potatoes into chips about 5cm long and 2cm wide. Blanch them in boiling, salted water for 5 minutes until they are soft on the outside but still firm inside. Drain off the water and then gently toss them around in the pot to fluff the outside of the chip, like you do when you make roast potatoes. Spread them on a baking tray to cool, then put them in the freezer for 2 hours.