A bit of fun really!. Brandy adds an intriguing slightly fruity note to these oven chips. The herb dip has a twist with the use of sesame oil: first you taste the fresh herbs and then a nutty note which confuses the palate (in a good way).
Ingredients (serves 2)
For the chips:
350 - 400g floury potatoes, such as Maris Piper
1 tbsp brandy
2 tbsp olive oil
1 tbsp thyme leaves
1 tsp dried marjoram
½ tsp salt
For the dip:
200ml crème fraîche
2 tsp sesame oil
2 tsp Dijon mustard
A handful of fresh parsley. finely chopped
A small handful of fresh tarragon, finely chopped
Salt to taste
Method
For the chips:
Whisk all the ingredients together, adding the salt to taste.
Ingredients (serves 2)
For the chips:
350 - 400g floury potatoes, such as Maris Piper
1 tbsp brandy
2 tbsp olive oil
1 tbsp thyme leaves
1 tsp dried marjoram
½ tsp salt
For the dip:
200ml crème fraîche
2 tsp sesame oil
2 tsp Dijon mustard
A handful of fresh parsley. finely chopped
A small handful of fresh tarragon, finely chopped
Salt to taste
Method
For the chips:
- Heat the oven to 180C
- Peel and cut potatoes into chunky chip sized pieces.
- Simmer the potatoes in salted water until almost cooked. Drain well.
- In a bowl large enough to accommodate the potatoes, whip together the brandy, olive oil, herbs and salt.
- Add the potatoes and mix well, coating them thoroughly.
- Spread the potato pieces on a non stick baking tray and bake for approximately 40 mins or until golden brown, turning half way through.
Whisk all the ingredients together, adding the salt to taste.
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