Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Easy
30 min
Published 2013
Crispy, golden matchstick-sized chips are the perfect accompaniment for many of the dishes in this book. For consistently thin results, use a mandolin on the finest julienne setting. Alternatively, use a thin sharp knife. I like to cut the chips rather thin and long. You can keep them in iced water if you are making ahead, rather than just rinsing them, and then pat dry before frying.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe