I haven’t made chips for years. My friend George made them for me one evening and they were so delicious I resolved to make them myself. As with everything it took me some time to actually get round to it. I can’t believe I haven’t been eating these at least once a week for the past few decades!
Last Saturday we had chips for dinner. Because we are healthy people, we had it with a celeriac and white carrot remoulade – perfect. Also I was feeling a little smug as for the first time this year I had managed to grow celeriac from seed – last year I grew them from baby plants and the previous years I had failed spectacularly.
Remoulade: white carrots and celeriac finely julienned; mayonnaise, yoghurt, some double cream, tbs chopped capers; splash of lemon juice and vinegar, seasoning.
Mix the yoghurt, mayonnaise and double cream to taste, add the julienned or grated vegetables and the capers. Season to taste.
Chips: potatoes, sunflower oil, salt, vinegar. This is not really a recipe, I just want to say that home-made chips are wonderful.
Peel and cut the potatoes into chip-size pieces. Heat the oil in a pan until it is 130C – cook chips in batches for 6-7 minutes and still pale. Remove from pan and drain on kitchen paper. They can sit at this stage for a while. Heat fat up to 190C and cook again until golden. Sprinkle with salt and vinegar if you fancy.
N.B. Yes, my chips look a bit green, the potatoes were a bit green and I took the photo in a rush as I wanted to eat the chips.
N.B. We ran out of tomato ketchup, this was pretty devastating if truth be told!