Quick Recipe Version (TL;DR)
Quick Ingredients
- 500 g floury potatoes (Maris Piper or Russet), peeled
- 1 tsp fine sea salt (for boiling water)
- 1 L neutral oil for frying (or 2 tbsp oil for oven method)
- 2 large soft white rolls (baps), split
- 2 tbsp unsalted butter, softened
- Flaky sea salt, to finish
- Malt vinegar or brown sauce, to taste
- Optional quick mushy peas: 150 g frozen peas, 1 tbsp butter, salt, pepper, 1 tsp malt vinegar
Do This
- 1. Cut potatoes into thick chips (1.5–2 cm). Rinse, then soak in cold water 10 minutes. Drain and pat dry.
- 2. Parboil in salted water (1 tsp salt) for 5 minutes; drain. Steam-dry 5 minutes; rough up edges by shaking in the colander.
- 3. First fry: 160°C/320°F for 6–7 minutes until pale and tender. Drain 5 minutes.
- 4. Second fry: 190°C/375°F for 2–4 minutes until deep golden. Season with flaky salt.
- 5. Optional peas: Simmer peas 3–4 minutes; drain and mash with butter, salt, pepper, and a splash of malt vinegar.
- 6. Warm rolls 2–3 minutes, butter generously. Pile in hot chips, splash malt vinegar or add brown sauce, add mushy peas if using, and serve.
- 7. No-fry option: Toss chips with 2 tbsp oil, bake on a preheated tray at 220°C/425°F for 25–30 minutes, turning once; season.
Why You’ll Love This Recipe
- Classic British comfort: hot, thick chips tucked into a plush, buttered roll.
- Two textures: shatteringly crisp edges outside, soft potato inside.
- Customizable condiments: malt vinegar zing or the deep tang of brown sauce.
- Optional mushy peas bring extra warmth, color, and a touch of sweetness.
Grocery List
- Produce: Floury potatoes (Maris Piper or Russet), optional fresh mint (for peas)
- Dairy: Unsalted butter
- Pantry: Neutral frying oil, sea salt, malt vinegar, brown sauce, frozen peas (optional)
Full Ingredients
For the Chips
- 500 g floury potatoes (Maris Piper, King Edward, or Russet), peeled
- 1 tsp fine sea salt (for boiling water)
- 1 L neutral oil (sunflower, vegetable, or canola), for deep frying
- Flaky sea salt, to finish
For Assembly
- 2 large soft white rolls (baps), split
- 2 tbsp unsalted butter, room temperature
- Malt vinegar, to taste
- Brown sauce, to taste (optional alternative to vinegar)
Optional Quick Mushy Peas
- 150 g frozen peas
- 1 tbsp unsalted butter
- 1–2 tbsp hot water, as needed
- 1 tsp malt vinegar or 1/2 tsp lemon juice
- Fine sea salt and black pepper, to taste
- Optional: 4–6 small mint leaves, finely chopped
Oven (No-Fry) Alternative
- 2 tbsp neutral oil (instead of deep-frying oil)
- Preheated baking tray
Step-by-Step Instructions
Step 1: Cut and rinse the chips
Peel the potatoes and cut into thick chips about 1.5–2 cm wide. Rinse under cold water until the water runs mostly clear, then cover with fresh cold water and soak for 10 minutes to remove excess surface starch. Drain well and pat dry with a clean tea towel.
Step 2: Parboil, then steam-dry
Bring a large pot of water to a boil and add 1 teaspoon fine sea salt. Add the chips and parboil for 5 minutes. Drain carefully, then let the chips steam-dry in the colander for 5 minutes. Shake the colander gently to rough up the edges—this helps the chips crisp later.
Step 3: First fry (blanch) the chips
Heat oil in a deep pot to 160°C/320°F. Fry the chips in batches for 6–7 minutes until pale and just tender (they should not brown). Lift out to a rack or paper-towel-lined tray to drain. Rest 5 minutes. For a no-fry option, see Step 5 for oven directions.
Step 4: Make the quick mushy peas (optional)
Bring a small pot of water to a boil. Cook the frozen peas for 3–4 minutes, then drain. Mash with 1 tablespoon butter, 1–2 tablespoons hot water, malt vinegar or lemon, salt, and pepper. Add mint if using. Keep warm over very low heat, or cover.
Step 5: Final fry or oven finish
Fry method: Increase oil to 190°C/375°F. Fry the blanched chips for 2–4 minutes until deep golden and crisp. Drain and immediately season with flaky sea salt.
Oven method: Preheat oven to 220°C/425°F and place a baking tray inside to heat. Toss the parboiled, dried chips with 2 tablespoons oil and arrange on the hot tray. Bake 15 minutes, flip, then bake 10–15 minutes more until golden and crisp. Season right away.
Step 6: Warm and butter the rolls
Warm the split rolls in the oven for 2–3 minutes until just soft and steamy. Spread each cut side with 1 tablespoon softened butter. The butter should melt slightly into the crumb.
Step 7: Build the chip butty and serve
Pile the hot chips into the buttered rolls. Splash generously with malt vinegar or spread a spoonful of brown sauce on the lid. Add a spoon of mushy peas if you like even more comfort. Close the roll, press lightly, and eat right away while the chips are at peak crispness.
Pro Tips
- Choose floury potatoes—Maris Piper or Russet—for the fluffiest interior and crispiest exterior.
- Steam-drying after parboiling is key. Moisture is the enemy of crisp chips.
- Season the chips immediately after frying or baking so the salt adheres.
- Warm, generously buttered rolls make the butty luxurious; salted butter is lovely here.
- If cooking in batches, hold finished chips on a rack in a 90°C/195°F oven to keep them crisp.
Variations
- Vinegar lovers: Sprinkle salt and a double hit of malt vinegar, then add extra butter for richness.
- Brown sauce classic: Swap the vinegar for a good layer of brown sauce for sweet-tangy depth.
- Cheese and onion: Add a handful of finely grated mature cheddar and thinly sliced spring onion over the hot chips.
Storage & Make-Ahead
Chip butties are best assembled and eaten immediately. For make-ahead, blanch the chips (Step 3), cool completely, and refrigerate up to 24 hours or freeze up to 1 month. Fry from cold/frozen at 190°C/375°F until golden and hot throughout. Mushy peas keep 2 days in the fridge; reheat gently with a splash of water. Rolls can be bought ahead and refreshed in a warm oven for a few minutes before serving.
Nutrition (per serving)
Approximate per sandwich with vinegar (no peas): 600 kcal; 22 g fat; 78 g carbs; 12 g protein; 3 g fiber; 780 mg sodium (varies with salt and sauce). Adding 2 tbsp mushy peas increases calories by about 40–60 kcal.
