Homemade Chips & Raspberry Vinaigrette

Ingredients

For raspberry vinaigrette

• Raspberries
• Sugar
• Sarson’s Malt Vinegar

For the chips

• King Edward or Maris Piper potatoes
• Salted water
• Peanut oil (for deep-frying)
• Salt
• Pink peppercorns

Method

1. Prepare raspberry vinaigrette by crushing a few raspberries and tossing together with a little sugar and Sarson's Malt Vinegar.
2. Peel and cut King Edward or Maris Piper potatoes into 1/2cm slices then soak for 30 minutes in water.
3. Use a cookie cutter to cut heart shapes out of soaked potato slices.
4. Drain and boil in salted water for 5 minutes until just tender.
5. Drain and pat dry with some kitchen paper.
6. Heat peanut oil for deep-frying to 180ºC and fry in batches for 5 minutes until golden.
7. Serving Suggestion: serve hot, sprinkled with salt and crushed pink peppercorns accompanied by raspberry vinaigrette.