- Serves4
- Cook time15 minute
- Prep time20 minute, + cooling time
For an easy snack or side, whip up this Chips with malt vinegar aioli recipe. Crunchy, creamy and zingy all at once, it’s a real taste sensation.
Ingredients
- 1kg brushed potatoes, peeled, cut into 12mm-thick chips
- ½ cup (150g) whole-egg mayonnaise
- 2 tbs malt vinegar or apple cider vinegar
- 2 tsp Dijon mustard
- 1 garlic clove, finely chopped
- Vegetable oil, for deep-frying
- 2 tsp chopped fresh parsley
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Bring a large pot of water to the boil over high heat. Line a baking tray with 3 layers of paper towel. Rinse potatoes under cold water and drain.Step 2
Add potatoes to the boiling water. When water returns to the boil, gently boil the potatoes for 5 mins or until completely tender but not breaking apart (a small knife will slip through them). Using a large slotted spoon, transfer potatoes to prepared baking tray, gently pressing potatoes into the paper towel to ensure they dry completely. Cool potatoes completely.Step 3
Meanwhile, in a small bowl, whisk the mayonnaise, vinegar, Dijon and garlic. Season with salt and pepper and refrigerate the aioli.
Step 4
Pour enough oil into a large heavy pot to reach a depth of 5cm and heat over medium-high heat until a deep-frying thermometer reaches 190°C or a chip sizzles vigorously when dropped into the oil.Step 5
Working in 2 batches, fry the potatoes for 5 mins or until deep golden and crisp. Carefully transfer chips to a wire rack over a baking tray to drain excess oil. While chips are hot, season with salt.Step 6
Grind black pepper over the chips, sprinkle with tarragon or parsley and serve with the aioli.
Chips with malt vinegar aïoli
- Serves4
- Cook time15 minute
- Prep time20 minute, + cooling time
Ingredients
- 1kg brushed potatoes, peeled, cut into 12mm-thick chips
- ½ cup (150g) whole-egg mayonnaise
- 2 tbs malt vinegar or apple cider vinegar
- 2 tsp Dijon mustard
- 1 garlic clove, finely chopped
- Vegetable oil, for deep-frying
- 2 tsp chopped fresh parsley
Method
Step 1
Bring a large pot of water to the boil over high heat. Line a baking tray with 3 layers of paper towel. Rinse potatoes under cold water and drain.Step 2
Add potatoes to the boiling water. When water returns to the boil, gently boil the potatoes for 5 mins or until completely tender but not breaking apart (a small knife will slip through them). Using a large slotted spoon, transfer potatoes to prepared baking tray, gently pressing potatoes into the paper towel to ensure they dry completely. Cool potatoes completely.Step 3
Meanwhile, in a small bowl, whisk the mayonnaise, vinegar, Dijon and garlic. Season with salt and pepper and refrigerate the aioli.
Step 4
Pour enough oil into a large heavy pot to reach a depth of 5cm and heat over medium-high heat until a deep-frying thermometer reaches 190°C or a chip sizzles vigorously when dropped into the oil.Step 5
Working in 2 batches, fry the potatoes for 5 mins or until deep golden and crisp. Carefully transfer chips to a wire rack over a baking tray to drain excess oil. While chips are hot, season with salt.Step 6
Grind black pepper over the chips, sprinkle with tarragon or parsley and serve with the aioli.