Spiced chips

Prepare: 30 mins to 1 hour
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Dairy-free Egg-free Gluten-free Nut-free Pregnancy-friendly Vegan Vegetarian

Matt Tebbutt takes potatoes to the next level with these deep-fried, well-seasoned chips drizzled with maple syrup.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the potatoes

4 cooked Maris Piper potatoes, skin on, cut into chunks
50g/1¾oz fine semolina

For the seasoning

1 tsp white pepper
1 tsp caster sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp kashmiri chilli
1 tsp star anise
1½ tsp Chinese five-spice powder
1½ tsp smoked paprika
1½ tsp sea salt
2 tbsp fresh chopped coriander, to serve
maple syrup, to serve

Method

Pre-heat a deep fat fryer to 180C.
To make the potatoes, toss in a colander with some semolina to fluff up and coat.
Deep fry the potatoes until crisp, this will take 5-8 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
To make the seasoning, mix all the ingredients together in a small bowl. Toss well with the fried potatoes as well as the coriander. Drizzle over the maple syrup and serve immediately.