Everyone loves a skinny chip and these double-fried ones are great with aioli.
Ingredients
- 6 medium (1kg) sebago or red delight potatoes, peeled
- vegetable oil, for deep-frying
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Aioli, to serve
Method
- Step 1Cut potatoes into 4mm thick slices. Cut slices into 4mm thick sticks. Layer between sheets of paper towel to remove excess moisture. Stand for 10 minutes.
- Step 2Heat oil in a wok or large deep frying pan over medium-high heat. Deep-fry potato, in batches, until potato rises to the surface and turns opaque. Using a slotted spoon, transfer fries to a tray lined with paper towel. Cool for 10 minutes.
- Step 3Reheat oil. Deep-fry fries, in batches, for a further 2 to 3 minutes or until golden. Drain on paper towel. Transfer to a bowl. Add salt and pepper. Toss to coat. Serve with aioli.
Nutrition
1500 kj
Energy
23.8g
Fat Total
2.9g
Saturated Fat
3.4g
Fibre
5.6g
Protein
9mg
Cholesterol
3650mg
Sodium
28.5g
Carbs (total)
All nutrition values are per serve
Notes
About this recipe: Oil is hot enough when a cube of bread dropped into the oil sizzles. Cooking the chips twice results in a crisp coating on the outside of the chip and a light, fluffy inside.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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