Oven chips with curry leaf mayonnaise from Ottolenghi Flavour / Flavor (page 89) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Accompaniments: Celeriac steaks with Café de Paris sauce; Romano pepper schnitzels

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on April 12, 2026

    This recipe was easy to prepare as I cut the chips in the mandonline, so not much trouble there. However, the mayo was not as yum as I expected, after going through a bit of time preparing it. In fact, I won't be bothered again.

  • Ganga108 on August 14, 2021

    Delish! I didnt make the mayo as I don't cook with eggs. Instead I made a vegan chilli mayo. Served chips with the mayo and lemon salt, indian lemom pickles and a cup of rasam. Delish!!!!! (BTW I will make the oil for other uses. 14 Cardamom pods sounds an extraordinary amount to use - and bother shelling them. Crack them open and use in the oil as is.)

  • metacritic on October 11, 2020

    I made the chips minus the curry leaf mayonnaise. I've seen other oven chips recipes but this is the first I've made and it is a game changer. It worked like a charm. Family declared it their favorite chips (fries) of all time. I didn't turn them over as it seemed they would break if I were to try. Even so, this was a smashing success. Can't wait to get curry leaves and make the whole recipe. Even so, I'm delighted with this outcome. Oh, and I added thyme to the baking sheet since I didn't have the curry leaves, which proved a good idea.

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