Easter Roast Leftover's Loaded Chips

Why not make use of your Easter roast leftover's and turn them into these delicious loaded chips?

Cooking PotMETHOD

  1. Preheat your oven to 220C/200C Fan.

  2. Spread the Albert Bartlett Deep Crinkle Cut Chips evenly on a baking dish with upturned edges and place in your oven. Cook for 16-18 minutes until crisp and golden. Turn the Chips at least once during cooking to ensure an even crispiness.

  3. Remove the Chips from the oven and top with your chopped lamb, carrots, peas, and cheese. Place back in the oven for 10 minutes or until the cheese has melted.

  4. Once your dish is ready, remove it from the oven and top it with your gravy, drizzle over mint sauce, and sprinkle with red onion.

  5. Serve up and enjoy!

This recipe was created and photographed by @myriadrecipes

What you will need

Serves: 4

Preparation: 15 mins

Cooking: 30 mins

400g Albert Bartlett Deep Crinkle Cut Chips
Leftover roast lamb, sliced into small chunks
Leftover roasted carrots
Leftover cooked peas
100g grated mozzarella and cheddar cheese
50-100ml leftover gravy, heated up
1 tbsp mint sauce
1/2 red onion, finely chopped

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