CHIP BUTTY
Ah, this takes me back. I used to love chip butties – all those different-sized chips smothered with tomato ketchup and sandwiched between two slices of squishy white bread. The only concession I’ve made to modernity is to roast the chips instead of deep-frying them, and to season them with smoked paprika. I think even my nine-year-old self would have approved.
Servings
4
Servings
4
Ingredients
Instructions
  1. Preheat the oven to 220°C/Gas 7. Oil a baking tray.
  2. Chop the potatoes into batons 1cm thick. Blanch in boiling salted water for 3–4 minutes, then drain and place on the prepared tray in a single layer.
  3. Drizzle the potatoes with oil and toss to coat evenly. Season with the smoked paprika and some salt and pepper. Bake for 15–20 minutes, turning now and again to ensure even cooking, until golden and crisp.
  4. Spread the slices of bread with butter, or rub them in the remnants of paprika oil in the baking tray. Sandwich the chips inside bread, adding ketchup if you wish, then slice in half and serve immediately.
HOW TO CHOOSE POTATOES
  1. Potatoes come in three types: floury, waxy and all-rounders. Floury potatoes such as King Edwards are best for mashing, frying and roasting. Waxy potatoes like Charlottes are perfect for boiling and in salads. And finally there are all-rounders such as Desirée, which make great oven chips.