Pasta Chips with Potato Dip

METHOD

1. Preheat an oven to 190oc.

2. Peel the Albert Bartlett Original Rooster potatoes, cut into 3cm pieces and place into a saucepan with a good pinch of salt, covering them with cold water. Bring to the boil and then simmer for approximately 15 minutes until tender. At this point they should break easily when a fork is inserted into them.

3. Meanwhile combine all the pasta chip ingredients in a bowl before transferring to a non – stick baking tray. Add the whole garlic cloves and bake for 20 minutes.

4. Once the potatoes are cooked, rinse under hot water and allow to steam dry for 5 minutes.

5. To make the potato dip, add all the remaining ingredients (including the roasted garlic that should now be soft) to a large bowl with the potatoes and mash together until you get a smooth potato dip.

6. Serve whilst the pasta chips are still warm.

RECIPE CREATED & PHOTOGRAPHED BY FOR THE UTTER LOVE OF FOOD.

What you will need