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
- 2 tbsp salt
- 2kg potatoes, cut into thin chips
- 2 tbsp sunflower oil or olive oil
For the spiced salt
- ½ tsp hot paprika (not smoked)
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tbsp Maldon sea salt flakes
- Small bunch fresh chives, finely chopped
For the smoked garlic mayo
- 200g good quality mayonnaise
- 1 garlic clove, crushed
- ½-1 tsp Halen Môn smoked water, to taste
- Squeeze lemon juice (optional)
- Stir the salt into a large bowl of cold water, add the chips and leave to soak for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
- Drain the potatoes, then pat dry with kitchen paper. Put the oil in your largest roasting tin (or divide it between 2 tins – you don’t want to crowd the chips), then put in the oven until shimmering hot. Remove from the oven and carefully toss the chips through the fat, turning to make sure they’re evenly coated. Bake for 30-35 minutes, turning occasionally, until evenly golden and crisp
- Meanwhile, make the salt. Put all the ingredients except the salt and chives into a pestle and mortar, then pound to a rough powder. Stir through the salt and chives, then set aside.
- Combine the mayonnaise, crushed garlic and smoked water in a small bowl. Taste and season – you may want to add a squeeze of lemon juice. Once the chips are cooked, remove from the oven and toss them liberally with the spiced salt. Tip onto a platter, scatter a little more salt over, then serve immediately with the mayonnaise for dunking.
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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