Chickeny herby chips

    55 min

    Chipped potatoes in chicken stock and herbs. Crispy and slightly blackened on the outside but moist and fluffy inside. Not strictly chips as no deep frying involved, but . . . what you gonna do about it?


    Sussex, England, UK
    1 person made this

    Serves: 2 

    • 5 large white potatoes, peeled and chipped
    • 1.5L boiling chicken stock
    • cooking oil
    • 4 tablespoons rosemary, thyme and parsley, fresh or dried
    • salt and pepper

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Place peeled chipped (or wedged) potatoes into the stock and boil for a few minutes less than normal, about 13 minutes.
    2. Drain the potatoes and add them to a hot oiled pan. Let them saute a while, adding more stock to keep slightly moist if needed.
    3. Add herbs and some salt and pepper and continue to cook until chips are crispy on the outside. Serve with chicken, fish, fish cakes, etc.

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