Chunky double-cooked chips
For the chips
- 1.75kg floury potatoes, such as Maris Piper or King Edward, peeled or unpeeled as you like
- 2 litres groundnut or sunflower oil, for deep frying
For the roasted garlic aioli
- 1 small bulb of garlic, halved horizontally
- 1 tbsp olive oil
- 125g good-quality mayonnaise
- a squeeze of lemon juice
- Cut the potatoes into chunky chips, 1-1.5cm across.
- Pour the oil into a wide, deep pan (the oil should be at least 4cm deep, but the pan must be no more than half full); heat to 140°C. If you don't have a thermometer, estimate the temperature by dropping a small piece of bread into the pan: if it takes 8-10 seconds to crisp, the oil is about 140°C; if it crisps in 3-4 seconds it's about 180°C.
- Add the chips, in batches, and cook for 8 minutes; the chips should be soft but not coloured. Keep them moving so they don't stick to the pan. Have ready a tray lined with kitchen paper. Remove the chips from the pan with a slotted spoon and drain on the tray. Keep them at room temperature for up to a few hours before you finish them.
Meanwhile, make the aioli. Preheat the oven to 170°C, fan 150°C, gas 3. Drizzle the halved bulb of garlic with the olive oil and roast in a small baking tray for 30 minutes at until soft. Cool to room temperature then squeeze the garlic out of the skins. Mash in a bowl and stir in the mayonnaise. Season to taste, adding a little lemon juice if you like.
- When you are ready to finish cooking, heat the oil to 180°C – when a piece of bread dropped in the oil crisps in 3-4 seconds.
- Cook the chips in 2 batches, until golden brown and very crisp, about 3-4 minutes. Drain on paper, scatter with your chosen salt and serve at once with the roasted garlic aioli.
If you're making chips, you may as well go all out and fry them twice (it makes them extra crispy). Choose a floury potato and they'll be deliciously fluffy on the inside too. I like to serve these chips with mayonnaise, jazzed up with roasted garlic or another punchy ingredient