Chip Butty

Method

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1. Heat the oven to 220°C / 425°F with a large baking tray inside.

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2. Soak the cut potatoes in cold water for 10 minutes, then drain and dry thoroughly.

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3. Toss with the oil and half the salt and tip onto the hot tray in a single layer.

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4. Roast 30 to 35 minutes, turning once, until golden and crisp at the edges and fluffy inside.

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5. Butter the bread generously on one side of each slice.

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6. Pile half the hot chips over two of the slices, season with the remaining salt, add the ketchup or brown sauce and top with the other slices, butter side down.

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7. Press down gently and eat immediately.

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Chef’s Tips

• Butter the bread thickly. It melts into the hot chips.
• Use thick-cut chips. They stay fluffy inside against the soft bread.
• Eat it straight away. The contrast disappears in minutes.

Pairing Suggestions

• A mug of tea
• Mushy peas
• A pickled egg

Storage & Reheating

Best eaten at once. Leftover chips can be reheated at 200°C for 8 minutes, but the sandwich cannot be kept.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.