Cheesy chips ’n’ dips

Method

• step 1

  Cut the potatoes into large wedge-sized chips, all roughly the same size. Rinse under cold water to wash away the starch. Bring a large pan of salted water to the boil with the vinegar, carefully submerge the chips and simmer gently for 6-8 mins, or until tender. Lift the chips out of the water, or carefully drain without breaking them, and leave to cool on a baking tray, uncovered, in the fridge for 30 mins. Can be done up to two days ahead.

• step 2

  When you’re ready to cook, heat oven to 220C/200C fan/gas 7. Tip the chips into a bowl and heat the oil in a roasting tin for 5 mins. Once the oil is hot, carefully add the chips and use a fish slice or tongs to turn them in the hot oil. Bake for 40 mins, then turn them and scatter over the parmesan. Continue to cook for another 20-30 mins until golden and crisp.

• step 3

  For the dips, combine all the ingredients for each dip (see below) in separate bowls and stir, seasoning to taste. All the dips can be made the day before; cover and chill until needed. Remove the chips from the oven, drain on kitchen paper, then sprinkle with a little salt and the parsley. Serve alongside the dips.
  For the harissa yogurt dip
  200g tub Greek yogurt
  1 tbsp harissa (rose harissa is good if you can find it)
  small handful parsley, chopped
  For the lemon & garlic dip
  150g mayonnaise
  1 lemon, zested
  2 garlic cloves, crushed
  ½ tsp cracked black pepper
  For the Marie Rose dip
  200g mayonnaise
  60g ketchup
  5 drops Worcestershire sauce
  5 drops Tabasco
  ¼ tsp smoked paprika
  ½ lemon, juiced