Garlicky matchstick fries with mustard mayo
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Garlicky matchstick fries with mustard mayo
Complete your fakeaway with these crispy fries
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
389Kcal
Fat
25gr
Saturates
2gr
Carbs
36gr
Sugars
2gr
Fibre
4gr
Protein
4gr
Salt
1.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 750g unpeeled potatoes
- 1 tsp garlic granules
- 1 tsp salt
- 1 tbsp finely chopped rosemary
- 2 tbsp olive oil
- 2 tsp English mustard*
- 100g mayonnaise*
Step by step
- Preheat the oven to 240°C, fan 220°C, gas 8. Cut the potatoes into thin matchsticks and place in a roasting tin. Sprinkle over the garlic granules, salt, rosemary and olive oil and toss well to ensure the fries are well coated. Season with black pepper and bake for 25 minutes until super crispy, shaking every so often to prevent the fries from sticking.
-
Meanwhile, stir the English mustard through the mayonnaise and serve alongside the chips to dip.
*Check your mustard is gluten-free and the mayonnaise is dairy-free, if required.
