The Northern Express Herald
Salt and vinegar chips with sour cream and onion dip
60 min
for 6 people
By
VIEW PROFILELucy Corry
Yes, you could open a packet of crisps and stir a packet of onion soup into a tin of reduced cream, but your friends and family deserve better than that. Try this take on the classic Kiwi snack - but remind everyone that double-dipping is not allowed!
TIP: The dip can be made in advance and stored, covered, in the fridge for up to two days.
Ingredients
| 6 large | Agria potatoes, scrubbed and cut into wedges (Main) |
| 4 Tbsp | Olive oil |
| 1 ½ Tbsp | White wine vinegar (Main) |
| 1 serving | Salt and freshly ground black pepper |
For the dip
| 1 large | White onion, peeled and finely diced (Main) |
| 1 large | Garlic clove, crushed to a paste with 1 tsp salt |
| 2 tsp | Sugar |
| ½ cup | White wine vinegar |
| 2 tsp | Dijon mustard |
| 1 tsp | Fish sauce |
| 1 cup | Sour cream (Main) |
| 1 | Lemon, Finely grated zest |
| 1 serving | Sea salt and cracked black pepper |
| 3 | Spring onions, for garnishing |
Directions
- Put the potato wedges in a large pot. Cover with boiling water, add a teaspoon of salt and cook over medium-high heat for about 10 minutes, until they are just tender. Drain well in a colander, shaking well to rough up the edges. Tip back into the pot and add the oil and vinegar. Toss well to coat, then arrange on a large oven tray. Season well with salt and pepper and bake for 35-40 minutes, until golden brown.
- To make the dip, put the onion, crushed garlic, sugar and vinegar in a bowl. Mix well and set aside for 30 minutes. Drain off the vinegar (you can save it for a vinaigrette). Fold the mustard, fish sauce, sour cream and lemon zest into the onions. Season with salt and pepper to taste.
- To serve, pile the chips onto a platter and accompany with the dip. Scatter with finely chopped spring onions if desired.
See more of Lucy's rugby world cup snacks