Chip Butty with Tomato & Sriracha Ketchup

Peel and cut the potatoes into thick chips (about 1 cm wide).

Rinse the chips in cold water to remove surface starch.

Place chips in a pot of cold salted water. Bring to a gentle boil, then simmer for 6–8 minutes until just tender but not falling apart.

Drain carefully and lay the chips on a tray or rack to steam-dry for 10–15 minutes. This helps remove moisture for better crisping.

Heat oil in a deep pan or fryer to 180°C. Fry the chips for 5–6 minutes, until golden and crispy. Drain and rest on paper towels. Season with salt.

 For the ketchup, mix all ingredients in a bowl until smooth.

Taste and adjust the ratio based on how sweet, tangy, or spicy you want it.

Store in an airtight container in the fridge for up to 2 weeks.

 To assumble your buttys, butter your bread generously. Pile on a hot, golden layer of chips. Drizzle over the spicy ketchup, then top with the second slice and press lightly. Serve immediately.