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Thursday 1 October 2026

Last cooked 21:00


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Double Chip Race

Based on:

TypeSide dish

Serves4 people

DateSeptember 23, 2026

Two rows of spicy potato sticks as rival chips: the chip race on your plate.

Roasted potato and sweet potato sticks form two parallel 'chips' on the plate: the US and Chinese chip race, sharply served with spicy aioli. The silhouette of two competing microchips refers to the race between the US and China for AI dominance.

Ingredients

  • 500 g waxy potatoes
  • 500 g sweet potatoes
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp chili flakes
  • 1 tsp salt
  • 1 egg
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • 100 ml sunflower oil
  • 1 clove garlic
  • 1 tbsp white wine vinegar

Method

  1. Preheat the oven to 220°C and line a baking tray with parchment paper.
  2. Peel the potatoes and sweet potatoes. Cut them into long, rectangular sticks about 1 cm thick and 7 cm long.
  3. Toss the sticks in separate bowls each with 1.5 tbsp olive oil, 0.5 tsp paprika, 0.5 tsp chili flakes, and 0.5 tsp salt.
  4. Place the potato sticks in a straight row, slightly apart, on one half of the tray. Place the sweet potato sticks in a parallel row on the other half.
  5. Roast the sticks for 30-35 minutes until golden and crispy, turning halfway.
  6. Meanwhile, make the aioli: put egg, lemon juice, mustard, garlic, and vinegar in a tall cup. Use a stick blender and slowly add the sunflower oil until thick.
  7. Season the aioli with salt.
  8. On each plate, arrange two parallel rows of sticks (potato and sweet potato) like two competing chips. Serve with a generous spoonful of spicy aioli on the side.

Serving notes

  • Sprinkle extra chili flakes over the sticks for more tension.
  • Serve the aioli in a rectangular dish next to the 'chips' for a microchip effect.