Nutritional

Serving Size: 1 (95.3 g)
Calories 66.5
Total Fat - 0.3 g
Saturated Fat - 0.1 g
Cholesterol - 0.5 mg
Sodium - 604.2 mg
Total Carbohydrate - 14.6 g
Dietary Fiber - 2.3 g
Sugars - 1.1 g
Protein - 1.8 g
Calcium - 16.1 mg
Iron - 0.6 mg
Vitamin C - 9.6 mg
Thiamin - 0.1 mg

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Step by Step Method

Step 1

Place the potato on a large plate lined with paper towel and stand for 10 minutes to remove excess moisture.

Step 2

Line a baking tray with paper towel.

Step 3

Heat oil to 189C in a wok or large deep frying pan over medium high heat (when oil is ready a cube of bread turns golden in 15 seconds).

Step 4

Cook the potato, in 4 batches. for 5 minutes or until potato rises to the surface and turns opaque and then using a slotted spoon transfer potato to the prepared tray and set aside for 15 minutes to cool.

Step 5

Meanwhile combine the lemon pepper seasoning, salt, lemon rind/zest and thyme in a small bowl.

Step 6

Reheat the oil to 180C and in the same wok or frying pan over medium high heat cook the potato in 2 batches for 5 minutes or until golden and transfer to a plate lined with paper towel and then transfer to a serving bowl and add the thyme mixture and toss to coat and serve the chips/fries with aioli.