DOUBLE-COOKED ROSEMARY CHIPS WITH QUICK AIOLI
Potatoes are life. We like to double-cook our chips to make them taste perfect and crispy, pairing them with a simple rosemary salt. Make double or triple batches and freeze them (once chilled) so they’re ready whenever you want them.
SERVES 4
4 large Maris Piper or other floury potatoes (about 10–13cm long and 1kg in weight)
2 sprigs fresh rosemary leaves
1 tsp coarse sea salt, plus a little extra
1 tsp black pepper
2 litres cold water
2 litres rapeseed oil, for deep-frying
FOR THE QUICK AIOLI
4 tbsp egg-free mayonnaise
½ garlic clove
salt
Microplane or fine grater | Pestle and mortar | Large saucepan | Cooling rack set over a baking tray | Deep-fat fryer, optional | Cooking thermometer
Peel the long sides of the potatoes, leaving the ends with the skin on | Cut them into 1cm-thick slices first, then into 1cm sticks
Fill a large bowl (or the sink) with cold water | Rinse the potatoes, submerge them and leave to soak for 30 minutes
Remove the leaves from the rosemary by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away) | Finely chop and add to a pestle and mortar with the sea salt and black pepper | Grind to make a rosemary salt
Fill the large saucepan with the water and add a generous pinch of salt | Add the drained, chipped potatoes | Turn on the heat to medium-high and bring to the boil | Simmer for 5–7 minutes, until barely soft | Carefully transfer to the cooling rack, put the tray in the fridge and chill for 1 hour | Clean out the pan
Meanwhile, make the aioli | Put the egg-free mayonnaise into a small bowl | Peel the garlic then use a Microplane or fine grater to grate it into the bowl and mix with a fork | Taste and season to perfection with salt
Pour the oil into the deep-fat fryer or large saucepan, making sure it comes no more than halfway up the sides of the pan, and heat to exactly 160°C | Using a slotted spoon, carefully add two spoonfuls of the chipped potatoes to the hot oil, making sure they’re submerged by at least 2.5cm | Fry for 7 minutes, until golden and crispy | Remove with the slotted spoon or fryer basket, gently shaking off any excess oil | Transfer to the cooling rack to drain | Repeat to cook all the chips
Put the chips in a bowl | Sprinkle over the rosemary salt, toss to coat and serve immediately with the aioli on the side