Salt and vinegar chips with sour cream and onion dip

Yes, you could open a packet of crisps and stir a packet of onion soup into a tin of reduced cream, but your friends and family deserve better than that. Try this take on the classic Kiwi snack - but remind everyone that double-dipping is not allowed!

TIP: The dip can be made in advance and stored, covered, in the fridge for up to two days.

Ingredients

6 large	Agria potatoes, scrubbed and cut into wedges (Main)
4 Tbsp	Olive oil
1 ½ Tbsp	White wine vinegar (Main)
1 serving	Salt and freshly ground black pepper

For the dip

1 large	White onion, peeled and finely diced (Main)
1 large	Garlic clove, crushed to a paste with 1 tsp salt
2 tsp	Sugar
½ cup	White wine vinegar
2 tsp	Dijon mustard
1 tsp	Fish sauce
1 cup	Sour cream (Main)
1	Lemon, Finely grated zest
1 serving	Sea salt and cracked black pepper
3	Spring onions, for garnishing

Directions

1. Put the potato wedges in a large pot. Cover with boiling water, add a teaspoon of salt and cook over medium-high heat for about 10 minutes, until they are just tender. Drain well in a colander, shaking well to rough up the edges. Tip back into the pot and add the oil and vinegar. Toss well to coat, then arrange on a large oven tray. Season well with salt and pepper and bake for 35-40 minutes, until golden brown.
2. To make the dip, put the onion, crushed garlic, sugar and vinegar in a bowl. Mix well and set aside for 30 minutes. Drain off the vinegar (you can save it for a vinaigrette). Fold the mustard, fish sauce, sour cream and lemon zest into the onions. Season with salt and pepper to taste.
3. To serve, pile the chips onto a platter and accompany with the dip. Scatter with finely chopped spring onions if desired.

See more of Lucy's rugby world cup snacks

• Tapenade eggs
• Chilli chicken buns