Sliced Potatoes Recipe with Jalapeño Hot Sauce

‘A Thousand Leaves’ chips with jalapeño sauce

  • serves 4 as a side
  • Easy

Impress guests at your next dinner party with these super crispy thinly sliced potatoes. These chips are pressed, baked and then deep-fried until golden for ultimate crunch. This recipe comes from chef Scott Hallsworth's new restaurant, Freak Scene in Soho

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Ingredients

  • potatoes ((like Chippie’s Choice, Maris Piper or King Edward) 1.5kg, peeled
  • clarified butter 150ml, (see notes below)
  • vegetable oil for deep-frying
  • coriander leaves to serve

JALAPEÑO SAUCE

  • jalapeño chillies 90g, deseeded and chopped
  • garlic 2 cloves, crushed
  • rice vinegar 50ml
  • roasted peanut oil 60ml

Method

  • Step 1

    Slice the potatoes lengthways into 2mm slices using a mandoline or sharp knife. Brush a 20cm x 20cm tin with a little melted butter and line the base and sides with baking paper. Layer the potato slices, slightly overlapping one another, to cover the base of the tray. Brush liberally with the clarified butter and season generously. Repeat with the remaining potatoes until you have 7 or 8 layers.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6, cover the tray with foil and bake for 25 minutes or until the potatoes are tender enough to be pierced easily with the point of a knife. Uncover and cool. Cover with clingfilm, put a same-sized tray or a piece of foil-lined cardboard that fits perfectly inside on top and weigh down with several tins. Chill for 3-4 hours.

  • Step 3

    Put the chillies, garlic, rice vinegar and a little salt into a blender and whizz until very smooth. Slowly drizzle in the peanut oil with the motor running. Pour through a fine sieve, pushing any solids through with a spoon, and chill.

  • Step 4

    Cut the potatoes into 2cm x 10cm chips and pat dry with kitchen paper. Fill a pan no more than 1/3 full with oil to 180C or until a cube of bread browns in 30 seconds. Fry, in batches, for 2-3 minutes or until golden and crisp. Drain on kitchen paper, season and keep warm in a low oven while you fry the rest.

  • Step 5

    Serve with the jalapeño dip and coriander.

To make clarified butter, gently melt 250g unsalted butter in a small pan. Pour off and keep the clear butter, leaving behind the milk solids.

Check out more of our best roast potato recipes here...

Hasselback Potatoes Recipe With Dill and Lemon Crumbs

Nutritional Information

  • Kcals 642
  • Fat 52.1g
  • Saturates 20.7g
  • Carbs 36.4g
  • Sugars 2.3g
  • Fibre 4.5g
  • Protein 4.8g
  • Salt 0.1g
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