August 24, 2017
Dinner, Side Dishes, Snacks,
Vegetables, Potatoes , Budget-Friendly, Easy/Beginner Cooking, Game/Sports Day, Weeknight Meals, Deep Fry, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Oil more
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"From one of our national supermarkets giveaway recipes. Cooling time is not in the times."
Place the potato on a large plate lined with paper towel and stand for 10 minutes to remove excess moisture.
Line a baking tray with paper towel.
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).
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.
Meanwhile combine the lemon pepper seasoning, salt, lemon rind/zest and thyme in a small bowl.
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.
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