Traditional Chips/Fries With Lemon & Thyme Salt
Recipe: #27766
August 24, 2017
Categories: Side Dishes, Snacks, Potatoes, Game/Sports Day, Deep Fry, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Oil, Vegetarian Dinner, more
"From one of our national supermarkets giveaway recipes. Cooling time is not in the times."
Ingredients
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
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.
Tips
No special items needed.