Triple Cooked Chips with Garlic Aioli

Triple Cooked Chips with Garlic Aioli

Prep
20
Cooking time
225
Serves
6

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.

Ingredients Chevron Icon

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