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Homemade Chip 'Buttie' with Hot Chip Sauce
By Sophie Hansen
Homemade Chip 'Buttie' with Hot Chip Sauce
In this recipe
Graham's HOT CHIP SAUCE is loved by all chip lovers
Preparation time:
10 mins
Cooking time:
25 mins
Serves:
6
Ingredients
  • 6 medium-sized roasting potatoes, peeled
  • 3 tbsp olive oil
  • A little butter, softened (for spreading)
  • 6 bread rolls
  • Beerenberg Hot Chip Sauce
Method:

A ‘buttie’ is a Northern English expression for a bread roll stuffed with chips and slathered with sauce. The word itself is a contraction of butter and bread and has become a favourite post pub snack in that part of the world! They aren’t exactly a health food but so delicious, especially when made with proper homemade chips and served with this sauce.

Preheat oven to its highest setting, 230C is good. Cut the potatoes into 1 1/2cm thick wedges and bring a pot of salted water to the boil. Blanch the potato wedges in this for five minutes each then drain well and shake everything about in the colander so the chips become a little rough around the edges (this will help them ‘catch’ the olive oil while roasting and become extra crunchy).

Transfer to a roasting tray and drizzle with the oil and season to taste. Cook for 20 minutes, turning the potatoes once, or until golden and crunchy.

Lightly butter your bread rolls then stuff with a few chips each and drizzle with the sauce.