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Home > Recipes > Salt and vinegar chips with sour cream and onion dip

Salt and vinegar chips with sour cream and onion dip
( SERVES 6 )

Lucy Corry

Publication: Eat Well

Eat Well

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Salt and vinegar chips with sour cream and onion dip

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Yes, you could open a packet of crisps and stir a packet of onion soup into a tin of reduced cream, but your friends and family deserve better than that. Try this take on the classic Kiwi snack - but remind everyone that double-dipping is not allowed!

TIP: The dip can be made in advance and stored, covered, in the fridge for up to two days.

Ingredients

6 large Agria potatoes, scrubbed and cut into wedges
4 Tbsp Olive oil
1½ Tbsp White wine vinegar
1 serving Salt and freshly ground black pepper

For the dip

1 large White onion, peeled and finely diced
1 large Garlic clove, crushed to a paste with 1 tsp salt
2 tsp Sugar
½ cup White wine vinegar
2 tsp Dijon mustard
1 tsp Fish sauce
1 cup Sour cream
1 Lemon, Finely grated zest
1 serving Sea salt and cracked black pepper
3 Spring onions, for garnishing

Directions

  1. Put the potato wedges in a large pot. Cover with boiling water, add a teaspoon of salt and cook over medium-high heat for about 10 minutes, until they are just tender. Drain well in a colander, shaking well to rough up the edges. Tip back into the pot and add the oil and vinegar. Toss well to coat, then arrange on a large oven tray. Season well with salt and pepper and bake for 35-40 minutes, until golden brown.
  2. To make the dip, put the onion, crushed garlic, sugar and vinegar in a bowl. Mix well and set aside for 30 minutes. Drain off the vinegar (you can save it for a vinaigrette). Fold the mustard, fish sauce, sour cream and lemon zest into the onions. Season with salt and pepper to taste.
  3. To serve, pile the chips onto a platter and accompany with the dip. Scatter with finely chopped spring onions if desired.

See more of Lucy's rugby world cup snacks

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https://www.eatwell.co.nz/recipe/18078/Salt-and-vinegar-chips-with-sour-cream-and-onion-dip

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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