Cheesy chips and dips

• Maris Piper potatoes↗1 ½kg kg

  about 4 large potatoes, approx 400 g each

• vinegar↗1 tsp tsp

  prefer malt vinegar

• sunflower oil ml
• parmesan↗50g g

  (or vegetarian alternative), finely grated

• parsley↗small handful

  finely chopped

Step-by-step instructions

1. 1

   Cut the potatoes into large chip wedges of roughly equal size. Rinse under cold water to remove starch. Bring a large pot of salted water to a boil, add the vinegar, carefully submerge the chips and simmer over low heat for 6‑8 minutes, or until they become tender. Remove the chips from the water or carefully drain without breaking them, and let them cool on a tray, uncovered, in the refrigerator for 30 minutes. They can be prepared up to two days ahead.

2. 2

   When ready to cook, preheat the oven to 220 °C/200 °C with convection/gas 7. Transfer the chips to a bowl and heat the oil in a baking dish for 5 minutes. When the oil is hot, carefully add the chips and toss them in the hot oil using a fish spatula or tongs. Bake for 40 minutes, then flip them and sprinkle with parmesan. Continue cooking for another 20‑30 minutes until they are golden and crisp.

3. 3

   For the sauces, combine all ingredients for each sauce (see below) in separate bowls and mix, seasoning to taste. All sauces can be prepared a day ahead; cover and chill until use. Remove the chips from the oven, drain excess oil onto paper towels, then sprinkle with a little salt and parsley. Serve with the sauces. For the harissa‑yogurt sauce: 200 g Greek yogurt, 1 tbsp harissa (pink harissa works well if you can find it), a small handful of chopped parsley. For the lemon‑garlic sauce: 150 g mayonnaise, zest of 1 lemon, 2 crushed garlic cloves, ½ tsp coarsely ground black pepper. For the Marie‑Rose sauce: 200 g mayonnaise, 60 g ketchup, 5 drops Worcestershire sauce, 5 drops Tabasco, ¼ tsp smoked paprika, juice of ½ lemon.