Chips/Fries With Malt Vinegar Aioli

Step 1: Bring a large pot of water to the boil over high heat.

Step 2: Line a baking tray with 3 layers of paper towel.

Step 3: Rinse potatoes under cold water and drain.

Step 4: Add potatoes to the boiling water and when water returns to the boil, gently boil the potatoes for 5 minutes or until completely tender but not breaking apart (a small knife will slip through them).

Step 5: Using a large slotted spoon, transfer potatoes to prepared baking tray, gently pressing potatoes into the paper towel to ensure they dry completely and cool potatoes completely

Step 6: Meanwhile in a small bowl, whisk the mayonnaise, vinegar, Dijon and garlic and season with salt and pepper and refrigerate the aioli.

Step 7: Pour enough oil into a large heavy pot to reach a depth of 5cm and heat of medium-high heat until a deep-frying thermometer reaches 190C or a chip sizzles vigorously when dropped into the oil.

Step 8: Working in 2 batches fry the potatoes for 5 minutes or until deep golden and crisp and carefully transfer chips to a wire rack of a baking tray to drain excess oil.

Step 9: While chips are hot season with salt.

Step 10: Grind black pepper over the chips and sprinkle with tarragon or parsley and serve with the aioli.