Salt and vinegar chips with sour cream and onion dip
( SERVES 6 )
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.
|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
- 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.
- 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.
- To serve, pile the chips onto a platter and accompany with the dip. Scatter with finely chopped spring onions if desired.
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