Skinny fries
Skinny fries
Fries with lemon salt & rosemary #borrowedlight #rockmystyle
Lemon salt & rosemary
Lemon salt & rosemary
Fries with lemon salt & rosemary #borrowedlight #rockmystyle
All gone
All gone
Fries with lemon salt & rosemary #borrowedlight #rockmystyle
Sweet Potato Wedges
Sweet Potato Wedges
Super-simple sweet potato wedges with chilli flakes #borrowedlight #rockmystyle
Ready To Eat
Ready To Eat
Super-simple sweet potato wedges with chilli flakes #borrowedlight #rockmystyle
Chunky Chips
Chunky Chips
Chunky chips with mustard mayo #borrowedlight #rockmystyle
Mustard Mayo
Mustard Mayo
Chunky chips with mustard mayo #borrowedlight #rockmystyle
Chip Butty
Chip Butty
Chunky chips with mustard mayo #borrowedlight #rockmystyle

Chips Three Ways

Author: Miranda Eason

It’s National Chip Week. Who knew? It seems there is a ‘week’ for absolutely everything. Not that we’re complaining. To celebrate (any excuse), we asked Catherine and Michael from Borrowed Light to share their favourite recipes, plus photographs, for chips three different ways. All just as tasty as anything you’d get from your local chippie.

Fries With Lemon Salt & Rosemary

“I’ve never deep fried anything other than Churros,” says Catherine, “and whilst people may argue that oven chips are not the same, I prefer them plus you can indulge more often with this healthier option.” This recipe is an adaptation of a recipe from Jamie Oliver’s Cooking With Jamie.

{The Ingredients}
  • Zest of one lemon (preferably unwaxed)
  • 4 tbsps sea salt
  • Sunflower oil or olive oil
  • 750g potatoes, peeled and julienned, store in a bowl of water until ready to use to prevent browning. We used Maris Piper, scrubbed clean to save peeling and as we don’t have a julienne we chopped as close to matchstick size as possible.
  • Small bunch of rosemary
Method

In a pestle and mortar bash together the lemon zest and salt until the salt is flavoured and coloured and fine. We left a few curls of rind because it looked pretty.
Pre-heat the oven to a high setting 200C (fan) / 220C / Gas Mark 7.
Blanch the fries in a large pan of boiling water for 3 minutes and drain well.
Pat dry with kitchen roll.
Place the fries in a bowl. Drizzle with oil, toss to make sure they are evenly coated.
Spread out on a baking tray, bake for 15-20 minutes until golden brown and crisp, turning at least twice.
Transfer to a bowl/plate, add the rosemary, dust with lemon salt, give it a good shake and serve.

Super-Simple Sweet Potato Wedges With Chilli Flakes

“If you fancy a change from white potatoes, sweet potatoes make an excellent wedge alternative and go really well with a little chilli,” says Catherine. Plus they count as one of your five a day, if that kind of thing’s important to you.

{The Ingredients}
  • 750g sweet potatoes, scrubbed, skin on (peel if you prefer) and cut into thick rough wedges
  • Chilli flakes
  • Sea salt & pepper

Method

Pre-heat the oven to a high setting 200C (fan) / 220C / Gas Mark 7.
We didn’t bother to blanch these, but you can if you want.
Layout on a baking tray, drizzle with oil, sprinkle with the chilli flakes, salt and pepper.
Bake in the oven for 25-30 minutes until they start to brown. Turn at least twice.
Remove from the tray and eat immediately.

Chunky Chips With Mustard Mayo

“When it comes to chip butties, the only chips to use are chunky ones,” says Catherine. “You could forget the butty to make it less of a carb fest [but what would be the point in that?!]. If you go for it you’ve got to get the Sarson’s in. Chunky chips need lashings of Sarson’s vinegar. I like to drench the bread until it’s soggy, Michael prefers to be more sophisticated and he’ll stop after a few splashes.”

    {The Ingredients}
  • 750g potatoes, scrubbed, skin on (peel if you prefer) and cut into thick batons
  • Olive oil, sunflower oil or groundnut oil
  • Sea salt & pepper
  • 1 tbsp mayonnaise
  • 1 tsp whole grain mustard
  • Sarson’s
  • Crusty rolls
  • Rocket or baby spinach

Method

Pre-heat the oven to a high setting 200C (fan) / 220C / Gas Mark 7.
Blanch the chips in a large pan of boiling water for 3 minutes and drain well.
Pat dry with kitchen roll.
Place the chips in a bowl, drizzle with oil and toss to make sure they are evenly coated.
Spread out on a baking tray, bake for 20-25 minutes until golden brown and crisp, turning at least twice.
Meanwhile in a bowl add 2 tablespoons of mayonnaise, and 1 teaspoon of mustard (more if you want more of a kick).
Transfer the chips to a bowl/plate, season with salt and pepper, give them a good shake.
Serve as a side with the mustard mayo or butter your crusty roll with the mustard mayo, add the rocket or spinach and fill with hot chips. Don’t forget to add the vinegar!

{Contributors}

Photography & recipes Borrowed Light

Author
Born in Yorkshire. Lives in East London. California girl at heart.
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8 thoughts on “Chips Three Ways

  1. Mmmmm chips!!! this post brings about a sense of nostalgia for me – remember those 90’s adverts that always used to make you ponder over the difficult question – Daddy or Chips??? For me it was chips every time (sorry dad) and I am fairly certain the answer would remain the same with pretty much anything vs chips!!!

    The chip butty looks particularly scrummy!!! xx

    1. I actually asked the same question to my friend’s three year old daughter the other day. She answered ‘Chips’. So funny! x

  2. Wow chips one of my favourites foods made with my favourite potatoes I’ve got to try them I’m already feeling hungry

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