Ingredients (7)
- 1kg Gourmandine potatoes, peeled, cut into 1cm-thick chips
- Canola oil, to deep-fry
- 1 tsp lemon pepper seasoning
- 1 tsp sea salt flakes
- 1 tsp finely grated lemon rind
- 2 tsp thyme leaves
- Bought aioli, to serve
Method
- Step 1 Place the potato on a large plate lined with paper towel. Stand for 10 mins to remove excess moisture.
- Step 2 Line a baking tray with paper towel. Heat the oil to 180C in a wok or large deep frying pan over medium-high heat (when the oil is ready a cube of bread turns golden in 15 secs). Cook the potato, in 4 batches, for 5 mins or until potato rises to the surface and turns opaque. Use a slotted spoon to transfer potato to the prepared tray. Set aside for 15 mins to cool.
- Step 3 Meanwhile, combine the lemon pepper seasoning, salt, lemon rind and thyme in a small bowl.
- Step 4 Reheat the oil to 180C in the same wok or frying pan over medium-high heat. Cook the potato, in 2 batches, for 5 mins or until golden. Transfer to a plate lined with paper towel. Transfer to a serving bowl. Add the thyme mixture. Toss to coat. Serve the chips with aioli.