Crunchy Potato Chips And Viennas
Serves 4. Chicken viennas and chips – bliss to any child’s ears! Bring on lunchtime.
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Directions
- Cut the potatoes, skin on, into thin chips and place in a bowl of cold water for a few minutes. Rinse well under running water and pat dry.
- Heat vegetable oil in a large pot and deep-fry the chips until crunchy. Drain well on paper towels, then toss with a little salt.
- While the potatoes are frying, cut a small slice into the top of each Chicken Vienna with a sharp knife. Place them in a pot with boiling water, and cook, not boil, for a minute or two. (this will remove any fat from the sausages).
- Heat a griddle pan to hot and grill the Viennas until nicely charred.
- Serve the chips with the Viennas, mustard, and tomato sauce.
Ingredients
- 4 large potatoes, washed
- Vegetable oil, to fry
- Salt, to taste
- 8 chicken Viennas
- Mild mustard, to serve
- Tomato sauce, to serve