Triple cooked Chips with Masala salt

Ingredients:

917g potatoes/king Edward or maris piper work best

3 tbsp white vinegar

1 tbsp salt

2.5ml water

750g rapeseed oil

Leaf Masala Salt 

Ingredients:

1 tbsp leaf masala

3 tbsp salt

½ tsp brown sugar

Method:

Mix well to combine. 

Method:

Cut tips and 2 sides off the potatoes (leaving a bit of skin) and cut into 8 or 12 chips per potato, or thick rectangles. Bring the water to boil, add the vinegar and salt, and then the chips. Bring to a soft boil and boil for 10-12 minutes. They should be firm but fork can easily pierce through. Lay on paper towels and cool for ½ an hour, or until room temperature.

Heat the oil in a large pot or deep fryer instructions. Fry in batches for about 5/8 minutes, or until slightly starting to turn golden. Lay on paper towels and cool to room temperature. Wrap in clingfilm in batches and freeze until ready to use. 

Heat again the same amount of oil and add the chips from frozen. Fry until deep golden and crispy. Season well with plain salt or masala salt and serve immediately. Serve with garlic aioli.