Putting 24 carat gold on a bowl of chips is a joke everybody at the table is in on, which is exactly why it works at a birthday. The chips are done properly, twice fried, salted hot. The aioli gets the Gold Leaf Chilli Crunch stirred through so the heat and the crunch are honest and the gold is the punchline.
1 hr. Serves 4.
Ingredients
- 1kg Sebago or maris piper potatoes
- 1.5 litres Neutral oil, for frying
- 1 dessertspoon Plateit 24k Gold Leaf Chilli Crunch
- 150g Whole egg mayonnaise
- 1 clove Garlic, crushed to a paste
- 1 tsp Lemon juice
- Flaky salt, generous
Method
- Cut the potatoes into 1.5cm batons, skin on. Rinse under cold water until it runs clear, then dry them completely.
- First fry at 140C for 7 mins. They should be pale and floppy. Drain on a rack and cool 20 mins.
- Mix the mayonnaise, garlic, lemon juice and half the Plateit 24k Gold Leaf Chilli Crunch. Spoon the rest on top of the bowl, do not stir it in.
- Second fry at 190C for 3 to 4 mins until deep gold and loud.
- Straight into a bowl, salt from a height, toss. Aioli in the middle. Gone in four minutes.
Make ahead: The first fry can happen hours earlier. Fridge the chips on a rack and give them the second fry as guests arrive.
