Ultimate cheesy chips

Name: Ultimate cheesy chips
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 800g unpeeled maris piper potatoes; Glug of rapeseed oil; 50g polenta; Sea salt flakes; 3 handfuls of grated mozzarella

Easy
January 2018

Easy
January 2018

Test kitchen approved

Serves 4-6
Hands-on time 20 min, oven time 40-45 min

No burger is complete without a side of ultra crispy and extra-gooey, cheesy fries… Right?

Vegetarian recipes

Nutrition: per serving

Calories: 227kcals
Fat: 8.4g (2.1g saturated)
Protein: 8.5g
Carbohydrates: 46g (1.7g sugars)
Fibre: 4.4g
Salt: 0.7g

Nutrition: per serving

Calories: 227kcals
Fat: 8.4g (2.1g saturated)
Protein: 8.5g
Carbohydrates: 46g (1.7g sugars)
Fibre: 4.4g
Salt: 0.7g

For 6

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Ingredients

800g unpeeled maris piper potatoes
Glug of rapeseed oil
50g polenta
Sea salt flakes
3 handfuls of grated mozzarella

Method

Thinly slice the potatoes and put in a large bowl of cold water to soak for 15 minutes. Heat the oven to 200°C/ 180°C fan/gas 6. Put 2 large baking trays in the oven with a generous glug of rapeseed oil on each. Drain the chips and pat dry on kitchen paper. Put in a large bowl and sprinkle with the polenta, tossing to coat.
When the oil is hot, spread the chips out evenly on the hot trays. Sprinkle over sea salt flakes and bake for 35-40 minutes, tossing halfway through, until golden, crisp and tender. Sprinkle over the mozzarella and return to the oven for 5 minutes more to melt the cheese. Eat straightaway with the cheeseburger or on their own.