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This is the ultimate chip recipe! By double-cooking the chips, it makes them extra-crispy. Choose a floury potato and they'll be deliciously fluffy on the inside too
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.
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
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