Elevated Pub Fare: How to Make Twice Cooked Hand-Cut Chips with Black Truffle Aioli

Ingredients:

• 4 large floury potatoes

• Canola oil for deep frying

• Sea salt, to serve

• 50g Parmesan cheese, finely grated (optional)

• Great Southern Black Truffle Aioli

Method:

1. Pour oil in a deep saucepan, at least 2 cm deep, check with a thermometer it is 130C- 140C, or if a chip floats but doesn’t bubble intensely, it is the right temperature - blanch for 8 minutes, in batches depending on the size of your saucepan, do not overcrowd it.

2. Remove par-cooked potato chips with a slotted spoon and allow them to cool.

3. Heat the oil to 170-180C, drop a chip in, and if it bubbles on the surface of the chip, it is the right temperature. Fry until golden. Drain on kitchen paper and salt generously.

4. Serve with Great Southern Black Truffle Aioli and fresh grated Parmesan cheese.

Truffle Aioli 180g

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