Chip Butty Recipe

Inspired by The Dandelion

Time1h

Serves2

triple cooked chips, red pepper piccalilli, garlic mayo, brioche bun

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Ingredients

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Chip Butty Ingredients

4 cups Potatoes

2 cups Tuscany sunflower oil

1 tsp Celtic sea salt

2 pieces Brioche buns

2 cups Red peppers

1 cup Vinegar

1 tbs sugar

3 cloves Garlic

1 cup Mayonnaise

to taste black pepper

to taste Chili Flakes

Method

Chip Butty Directions

Prepare the Chips

Peel the potatoes and cut them into thick chips. Rinse them in cold water and soak for at least 30 minutes.

Double Cook the Chips

Boil the soaked chips in salted water for about 10 minutes until tender. Drain and let them cool.

First Fry

Heat vegetable oil in a deep pan to 130°C (265°F). Fry the chips in batches for about 5-7 minutes until pale but not colored. Remove and let cool.

Final Fry

Increase the oil temperature to 180°C (356°F). Fry the chips again until golden brown and crispy, about 3-5 minutes. Drain on paper towels and season with salt.

Make the Red Pepper Piccalilli

In a saucepan, combine diced red peppers, vinegar, sugar, and a pinch of salt. Simmer for about 20 minutes until thickened. Let cool.

Prepare Garlic Mayo

Mince garlic and mix with mayonnaise. Season with black pepper and chili flakes to taste.

Assemble the Chip Butty

Slice the brioche buns and spread garlic mayo on both halves. Layer the crispy chips generously, top with red pepper piccalilli, and close the bun.

Serve

Serve immediately while the chips are hot and enjoy your Chip Butty!