Recipe

Cheesy chips but make it Italian. This yummy twist on a classic is a wonderfully indulgent treat.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 15 minutes

Italian   |   Main   |   Gluten Free

  

Ingredients

• 700g Maris Piper Potatoes or 500g Four Seasons Straight Cup Chips
• 170g Pancetta Strips
• 4 Garlic Cloves
• 200ml Double Cream
• 2 heaped tsp Paprika
• 1 Vegetable Stock Pot
• 50g Grated Parmesan Cheese
• 50ml White Wine or Water
• 10ml Lemon Juice
• 10ml Olive Oil
• 10g Butter Black Pepper
• 4 Spring Onions, wiped and chopped

  

Method

1. If using potatoes, peel the potatoes and cut into chips.
2. Either bake in the oven, fry in some hot oil or cook in the air fryer.
3. Or, if using the frozen chips, cook as directed on the pack.
4. Peel and finely chop the garlic.
5. In a frying pan, sauté the pancetta in the butter and the oil, until crisp.
6. Add the garlic and cook for a few minutes and drain off any oil.
7. Then, add the cream, wine or water, stock pot and paprika.
8. Cook on a low light until the stock pot has dissolved.
9. Add the parmesan cheese and the lemon juice, season with black pepper and cook until thickened.
10. Serve on top of the chips, sprinkled with the chopped spring onions.