Name: Grilled potato salad
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: baby potatoes 2 x 700 g bags,olive oil 3 T,sea salt and freshly ground black pepper, to taste ,parsley, chopped, for serving ,For the quick pickled onions: ,red onions, thinly sliced 2,lemon, juiced 1,sea salt a generous pinch,For the horseradish crème fraîche: ,chives, snipped 10g,wholegrain mustard 1T,lemon, zested 1,Woolworths horseradish sauce 4t,sea salt, to taste ,crème fraîche 1 x 250 g tub

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Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

2 large potatoes
oil, for frying
Woolworths salt and pepper seasoning, to taste
Woolworths aïoli, for serving
Woolworths smoked snoek terrine, for serving

Method

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1. Shave the potatoes into paper-thin slices using a potato peeler.

2. Bring the oil to a medium heat in a large saucepan or wok and place the chips into the oil. If you add too many at the same time, they’ll stick together and not cook fully in the middle.

3. Keep stirring as the chips fry to ensure they cook evenly. Once they turn a light golden brown and are crisp all the way through, remove from the oil and drain in a bowl lined with kitchen paper. Cook the remaining chips in the same way.

4. Season while hot and serve immediately! I served mine with Woolies’ smoked snoek terrine and aïoli.

Find more chip recipes here.

Photograph: Jan Ras
Videography: Romy Wilson
Production: Khanya Mzongwana
Food assistant: Emma Nkunzana

This is a test recipe

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Home-made chips

Ingredients

Method