Chips with spiced salt and smoked garlic mayo
- Febraury 2016
- Serves 6-8
- Hands-on time 30 min, oven time 35-40 min
Homemade chips are always a crowd pleaser but add spiced salt and smoked garlic mayo and you’re on to a real winner.
- Vegetarian recipes
- 22g (1.8g saturated)
- 47.4g (2.8g sugars)
For 8 servings
Put the spices and herbs of your choice into the salt in step 3 – the options are almost endless. More robust herbs fare better than soft-leaf ones.
Smoked water from Halen Môn is available on ocado.com or halenmon.com. It’s very strong, and useful for adding a smoky flavour to anything from casseroles to cocktails. You can also use smoked garlic (available from larger supermarkets and delis) instead of the smoked water and garlic. It can vary in smokiness so taste and add accordingly. If you can’t find either of the above, use a few pinches of smoked paprika instead.
If you’re not vegetarian, beef dripping and duck or goose fat make great-tasting chips.
The spiced salt (without the chives) will keep for up to 3 months in an airtight container somewhere cool and dry. The mayo will keep for 4-5 days in a container in the fridge.
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