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.
Serves44
Cook time15 mins15 minutes
Prep time20 mins20 minutes, + cooling time
+ 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 small garlic clove, finely chopped
Vegetable oil, for deep-frying
2 tsp chopped fresh tarragon or parsley
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
