snacks and sides | serves 4

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

1. Parboil the chips in salted boiling water for 8–10 minutes until soft but keeping their shape. Drain in a colander and leave to steam until completely dry. This is very important before frying.
2. Heat a deep fryer to 180C or fill a deep saucepan to three-quarters full with vegetable oil over high heat. For safety, clear the kitchen and never leave oil unattended. To test when ready, a cube of bread will turn golden in 10 seconds. Carefully fry the chips, in batches, until golden crisp. Drain on kitchen towel then sprinkle with sea salt.
3. If you’re feeling funky, carefully mix the hot chips with the garlic and chopped parsley, or if posh, drizzle with truffle oil and sprinkle with grated parmesan. Serve nice and hot.

Per serving 658 cals, 47.9g fat (6.1g saturated), 7.1g protein, 47.3g carbs, 1.8g sugars