ROSEMARY COOKED CHIPS WITH AN IRISH WHISKY DIP

It’s St Patrick’s day today and we have the perfect treat to soak up the alcohol from your Paddy’s Day celebrations. Behold…our rosemary cooked chips with a tasty Irish whiskey and caraway dip. These moreish crispy fries are easy to cook and quick, making them perfect on a day like today, when your hangover might have just hit!

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Ingredients (serves 2-3)

  • 2 large potatoes
  • 2 sprigs rosemary
  • 150ml oil

Sauce

  • 100ml irish whisky
  • ½ teaspoon caraway seeds
  • 1 big pinch sea salt
  • 1 teaspoon cracked black pepper
  • 1 tablespoon oil
  • 1 teaspoon marmite
  • 2 tablespoons creme fraiche

Method

  1. Preheat the oven to gas mark 6/200℃/400℉.
  2. Cut the potatoes into chunky size chips, leaving the skin on (optional).
  3. Bring water to the boil and part cook the chips for 4 minutes. Strain and leave for a minute or so to steam dry.
  4. Add 100ml of the oil to a tray and heat in the oven for 5 minutes
  5. Finely chop the rosemary and mix with last 50ml of the oil. Mix together with the potatoes once they are steamed dry.
  6. Add the chips to the hot oil and bake for 20 minutes or until crispy and golden brown.
  7. Whilst the chips are cooking, grind the caraway seeds, pepper and salt in a pestle and mortar together. Add to a deep pan with the tablespoon of oil and simmer for 2 minutes.
  8. Add the whiskey to the pan and simmer for around 5 minutes. Turn the heat off and stir in the Marmite and creme fraiche, and then pour into a container to dip.
  9. When the chips are cooked, add bit of kitchen roll to absorb some of the oil and then add to a serving dish.
  10. Happy St Patrick’s day!

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