Jamie drizzling honey on top of a fig tart

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Funky & posh chips

Funky & posh chips

Funky & posh chips

20 mins
Not Too Tricky

serves 4

About the recipe

These toppings raise the bar for homemade chips but are equally delicious with roast potatoes.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jamie Oliver

Ingredients

4 large floury potatoes (about 300g each)

vegetable oil, for deep-frying

FUNKY CHIPS

1 clove of garlic

a few sprigs of fresh flat-leaf parsley

POSH CHIPS

truffle oil

8g Parmesan cheese

Method

  1. Peel the potatoes and cut into 1cm-thick chips. Parboil the chips in boiling salted water for 8 to 10 minutes, or until soft but keeping their shape.
  2. Drain in a colander and leave to steam until completely dry – this is very important before frying.
  3. Heat a deep-fryer to 180°C or fill a deep saucepan to three-quarters full with vegetable oil over a high heat. For safety, clear the kitchen and never leave hot oil unattended. To test when the oil has reached the required temperature, drop in a cube of bread – at 180°C it will turn golden in 10 seconds.
  4. Carefully fry the chips, in batches, until golden crisp. Drain on kitchen towel, then sprinkle with sea salt.
  5. If you’re feeling funky, peel and thinly slice the garlic and pick and finely chop the parsley, then carefully mix with the hot chips.
  6. Or if you're in a posh mood, drizzle them lightly with truffle oil (combine with olive oil if it’s very strong) and finely grate over the Parmesan. Serve nice and hot.

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