Matchstick chips
- Gordon Ramsay
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Serves 2
Easy
Total time: 40 mins
Ready in about 40 mins
A star rating of 3.4 out of 5.3 ratingsRate
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Gordon's matchstick chips, great with steak, even better with mussels
Easily doubled
Easily halved
Vegetarian
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Moules frites
A star rating of 4.4 out of 5.18 ratings
Ingredients
Nutrition
Units:
MetricUS
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2 large potatoes
about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)
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about 3 tbsp plain flour
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½ tsp cayenne pepper
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oil
for deep frying, (ideally light olive oil)
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
-
carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
Square off four sides of each potato, then cut into 5mm slices. Stack the slices 2 or 3 a time and cut into thin 5mm sticks. Drop the chips into a large pan of cold water for 30 mins to get rid of excess starch.
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step 2
Drain in a colander, then tip into a clean tea towel, gather into a bag, twist well and whirl a few times in a large circle to spin out the water (this may be best done outdoors).
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step 3
Heat a deep-fat fryer, a third full of clean oil, to 180C. Fry the sticks, 2 handfuls at a time, in a chip basket, for about 2 mins until they are a crisp russet brown. Tip onto a paper-lined tray and sprinkle lightly with a little more salt.
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step 4
If making mussels too (see 'Goes well with') - while the mussels are draining and before you finish the sauce, place the potato sticks in a large shallow bowl, sift over the flour, cayenne and ½ tsp salt; mix well.
Recipe from Good Food magazine, May 2007
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A star rating of 3.4 out of 5.3 ratings
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