Spicy merguez oven chips with yogurt dip from River Cottage Veg: 200 Inspired Vegetable Recipes (page 225) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • VineTomato on September 25, 2017

    Made these for a second time and I don't remember them being so good! Crisp on the outside, soft on the inside with a wonderful spicy blend. I tossed the oil with the potatos before putting them in the oven as I use a baking tray (large enough to separate chips) so heating oil in that would not be advisable!

  • Zosia on May 09, 2015

    I loved the spice blend on these and the yogurt dip was a very nice accompaniment but I didn't see any benefit in parboiling the potatoes and am likely to skip that step next time. 3 tbsp olive oil was plenty.

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