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Make really crisp potato chips

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of French-fried or roast potatoes.

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Recipe by:	Abigail Donnelly
Serves:	2
Allergens:	Wheat free
Dietary considerations:	Low carb
Category:	Easy / Quick
Prep time:	10 minutes
Cooking time:	10 to 15 minutes
Ingredients: 1 x 300 g Mediterranean creamy potato bake 2 x 250 g matured sirloin steaks 1 T olive oil Cracked black pepper, for coating 100 g fine green beans, topped, tailed and steamed 1 T farm butter, for serving Sea salt and freshly ground black pepper, for seasoning
Cooking instructions: Preheat the oven to 180ºC. Transfer the potato bake from the packaging to a heat-proof dish then place in the oven until bubbling and golden. Place a pan over a medium-to-high heat. Coat the steaks in a little olive oil and a generous coating of cracked black pepper. Sear on each side in the pan then cook to your liking. Serve the steaks on the warm potato bake with steamed green beans topped with lashings of butter. Season to taste. Cook’s tip: Try matured rump or rib-eye steaks, and melt over ready-made garlic butter. Per serving: 3231.4kJ, 57.7g protein, 49g fat, 19.3g carbs
Wine: Plaisir De Merle Cabernet Sauvignon 2005

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Make really crisp potato chips

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