Pan-fried rib-eye steak
Give rib-eye steak an upgrade with our whipped 'dirty' martini butter, made from olives and gin or vodka. Ready in just 20 minutes, it makes for a quick yet impressive meal for two
Triple-cooked chips
- Preparation and cooking time
- Total time
- + cooling
- A little effort
- Serves 4 as a side
Skip to ingredients
- 1kg potatoes(we like Maris Piper or King Edward), peeled
- vegetable oilfor deep-frying
Nutrition: Per serving
- kcal379
- fat16.2g
- saturates1.9g
- carbs50.4g
- sugars2.3g
- fibre5.4g
- protein5.2g
- salt0g
Method
step 1
Cut the potatoes into 1½cm-thick chips. Cook the chips in a large pan of boiling salted water for 5 minutes until just tender at the edges. Drain well, then cool on baking trays lined with kitchen paper.
step 2
Fill a large, deep pan no more than a third full with oil and heat to 130C or until a cube of bread browns in 1 minute. Cook the chips in batches for 7 minutes each batch, or until lightly golden brown and just crisp. Drain on sheets of kitchen paper.
step 3
Turn up the heat so the oil reaches 180C or until a cube of bread browns in 30 seconds. Fry the chips again in batches for 2-3 minutes each batch until deeply golden brown. Drain on kitchen paper and season with sea salt flakes.
