Triple Cooked Chips with Garlic Aioli

For Chips

• 1kg of Golden Delight potatoes
• Cobram Estate Robust Extra Virgin Olive Oil
• Salt

For Garlic Aioli

• 3/4 of cup of Cobram Estate Light Extra Virgin Olive Oil
• 1/4 of cup Cobram Estate Garlic Infused Extra Virgin Olive Oil
• 1 egg
• 2 Tbsp of lemon juice
• 1 tsp of salt (and pepper, if desired)
• 1 tsp of dijon mustard

Method

For Chips

1. Cut potatoes into chip size pieces.
2. Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.
3. Place 2 litres of cold tap water in a large saucepan and add the potatoes.
4. On a medium heat, simmer the chips until the they are almost falling apart around 20–30 minutes,
5. Carefully remove the cooked chips and place them on a tray in a single layer to dry out.
6. Then place the tray in the freezer for at least 1 hour to remove all the moisture.
7. Heat a deep-fryer or a deep pan no more than half filled with Cobram Estate Robust Extra Virgin Olive Oil (to a depth of around 10 cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
8. Put the potatoes on the tray and place back in the freezer for at least 1 hour. (If you don’t want wish to serve immediately, the chips can be kept in the fridge for 3 days.)
9. Heat the extra virgin olive oil in the deep-fryer or pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt and serve with Garlic Aioli.

For Garlic Aioli

1. Separate the yolk from the egg whites . Reserve the whites for other recipes.
2. Combine the egg yolk and mustard in a bowl and whisk together, slowly start to add the Cobram Estate Garlic Infused and Cobram Estate Light Extra Virgin Olive Oils bit by bit.
3. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice and 1 tsp salt.
4. You can make mayonnaise in a food processor or by hand, with a mixing bowl and whisk. The key for either method is to add the oil very slowly, in a steady stream, while the processor is running or you’re whisking vigorously.
5. To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.