Go Back

Steaky Chips with Peppercorn Sauce

Crispy, golden chips paired with a rich, creamy peppercorn sauce—this comforting dish is perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chips
  • 4 large potatoes starchy like Russets
  • 2 tbsp olive oil
For the Peppercorn Sauce
  • 2 tbsp butter
  • 1 shallot finely chopped
  • 1 cup beef stock
  • 1 tbsp whole black peppercorns
  • 1 tbsp heavy cream

Equipment

  • Large Bowl
  • Baking Sheet
  • Saucepan

Method
 

  1. Step 1: Preheat the oven to 425°F (220°C).
  2. Step 2: Wash and peel the potatoes, then cut them into thick chips, about 1-inch thickness.
  3. Step 3: In a large bowl, toss the potato chips with olive oil, salt, and pepper until evenly coated.
  4. Step 4: Spread the chips in a single layer on a baking sheet and bake for 30-35 minutes, turning occasionally, until golden and crispy.
  5. Step 5: While the chips are baking, prepare the peppercorn sauce. In a saucepan over medium heat, melt the butter.
  6. Step 6: Add the chopped shallot and sauté until translucent, about 2-3 minutes.
  7. Step 7: Stir in the beef stock and peppercorns, bringing the mixture to a simmer. Cook for 5-7 minutes until slightly reduced.
  8. Step 8: Remove the saucepan from heat and stir in the heavy cream. Season with salt to taste.
  9. Step 9: Once the chips are cooked, serve hot with the peppercorn sauce on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best texture.