Olive oil chips and garlic mayo
Olive Oil Chips (or Fries) with a garlic mayo.
Let’s start with some myth busting - the smoke point of olive oil is 210c which means it’s perfectly capable of frying chips.
The reality - it’s a lot more expensive than vegetable or sunflower oil especially if you use EVOO
The benefits - it’s a very tasty way to make chips think full Mediterranean holiday vibes and it’s healthier for you I guess.
The reality - you can use this oil more than once, it’s going to be good for a few Frys so albeit expensive it’s not the end of the world.
Maris piper potatoes
Olive oil for frying
Salt
3 large garlic cloves
1 tbsp olive oil
Generous pinch of sea salt
2 handfuls of flat parsley
2 egg yolks
1 tbsp Dijon mustard
Squeeze of lemon juice
1 tbsp sherry or red wine vinegar
200ml vegetable or sunflower oil
square off the potatoes and cut into chip shapes
Rinse in cold water then refresh the water add salt and bring up to a boil from cold when the chips are just fork tender (10-12 mins) strain then off then allow to cool in a fridge or freezer
First fry is 130c for 8 mins
To make the mayo grind up the garlic with salt, olive oil and parsley
Mix your egg yolks with mustard, lemon, vinegar then stream in the oil to form the mayo add the garlic pump and more salt if required
Final fry for the chips is 175c for 3 mins
