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    Maris piper chips & dips

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    Maris piper chips & dips

    Serves: 4


    For the chips

    800g Maris Piper potatoes, peeled

    Oil for deep frying


    For the lemon garlic mayonnaise

    2 Waitrose British Blacktail Large Egg yolks

    1 tbsp lemon juice

    1 tsp Dijon mustard

    1 clove garlic, crushed

    300ml olive oil


    For the barbecue sauce

    100g tomato ketchup

    2 tsp Worcestershire sauce

    1 tsp balsamic vinegar

    ¼ tsp sweet smoked paprika


    1. Cut the potatoes lengthways into 1cm slices, then cut the slices into 1cm chips. Rinse in cold water for 10 minutes then drain and pat dry with kitchen paper.

    2. Heat the oil in a large saucepan or deep fryer to 130ºC, and cook the chips in 2 batches for 5 minutes each. Drain on kitchen paper then chill. They will keep like this for a few hours.

    3. To make the mayonnaise, whisk the yolks, lemon juice, mustard and garlic with a dash of the oil in a food processor until pale. Gradually add the remaining oil in a constant thin stream with the motor running until you have a thickened mayonnaise. Season to taste.

    4. Mix the barbecue sauce ingredients together and chill until required.

    5. Heat the oil for deep frying to 190ºC and fry all the chips for 5-6 minutes until golden. Drain on kitchen paper, season and serve with the dips.

    Your recipe note

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    Cook’s tip: Try dusting the chips in sea salt, freshly ground black pepper and paprika.

    Eggs: recipes containing raw or semi-cooked eggs are not suitable for pregnant women, elderly people, or those with weak immune systems.


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