Twice Cooked Hand-Cut Chips With Black Truffle Aioli
Hand Cut Chips Truffle Aoili WP



  1. Pour oil in a deep saucepan, at least 1 cm thick, check with a thermometer it is 130C- 140C, or if a chip floats but doesn’t bubble intensely, it is the right temperature – blanche 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 on a higher flame, drop a chip in, and if it bubbles on the surface of the chip, it should be 180C. Fry until golden. Drain on kitchen paper and salt generously.
  4. Serve with Great Southern Black Truffle Aioli and fresh grated Parmesan cheese.

Truffle double
Dumplings 2
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