Chip Shop Curry Chips

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Every Irish chipper does them and no two taste the same. This is the home version — thick chips with that unmistakable sweet-savoury sauce poured over the top.

Ingredients

• 4 large potatoes, cut into thick chips
• 2 tbsp oil
• 1 packet curry sauce mix — McDonnell's
• 1½ cups water
• Salt

Method

1. Heat the oven to 425°F.
2. Rinse the cut chips under cold water until it runs clear, then dry them thoroughly on a tea towel. This is what makes them crisp.
3. Toss with the oil and a good pinch of salt, then spread on a tray in a single layer.
4. Bake 30–35 minutes, turning once, until golden and crisp at the edges.
5. Meanwhile whisk the curry sauce mix into the water in a small pan. Bring to a simmer, stirring, until thickened — about 3 minutes.
6. Pile the chips into bowls and pour the sauce over.

Tip: Don't crowd the tray. Chips too close together steam instead of crisping.