The Grimoire: Corking Chips with Potato Poultice

The Grimoire: Corking Chips with Potato Poultice

Conjure up the only side worthy of steak.

Everyone thinks the magic happens to the meat. The truth is the side decides whether a meal is good or unforgettable, and a properly seasoned chip has ended more arguments than any steak. Potato Poultice turns a humble spud into a salty, smoky, golden thing of beauty.

What you'll need

• 1 kg floury potatoes (Maris Piper or King Edward)
• 2–3 tbsp olive oil or beef dripping
• 1–2 tbsp Potato Poultice
• A pinch of sea salt to finish

The method

1. Cut the potatoes into chunky chips or wedges, skins on.
2. Par-boil in salted water for 8–10 minutes until the edges just start to soften. Drain and steam-dry in the colander for 5 minutes — this is the secret to crisp.
3. Toss with the oil, then dust generously with Potato Poultice and turn until every chip is coated.
4. Roast at 220°C (fan 200°C / 425°F) for 35–45 minutes, turning once, until deep golden and crisp.
5. Hit with a final pinch of salt straight out of the oven.

Sage's tips

• Rough up the par-boiled edges by shaking the colander — more craggy surface means more crunch.
• Serve alongside a Black Mage Brisket or a C.S.G.P steak for the full cookout-at-home effect.

Ditch the ketchup dust and tell us we're wrong.

Potato Poultice — 80g · Mild · Conjure up corking chips! · Contains: Mustard, Celery. [Add to cauldron →]