• a suitable number and type of potato, washed and thick chipped. (Recommended potatoes: Russet Burbank, Spunta, King Edward, Bintje or Sebago)
  • cooking oil
  • finely grated preferred cheese (Parmesan, Romano, Provolane, Mozzarella various Goat cheeses or crumbly NZ cheddars)
  • a dash of truffle oil or Black Truffle Salt (aka Tartufo Nero)
  1. Deep fry the potato chips until lightly golden. (Approx 7 to 10 minutes)
  2. Drain and allow to cool for a minimum of ten minutes. Repeat the deep fry a second time for the same cooking period and conditions. Depending on the thickness of the chips and the readiness of the chip after this second fry will determine whether you will benefit from another cycle of this. The object is to obtain a crispy well evenly cooked soft centred chip.
  3. When the final fry has been done, drain briefly and place the chips on a tray and sprinkle with fine freshly grated cheese with a dash of truffle oil or a sprinkling of Black Truffle Salt (aka Tartufo Nero). Serve immediately.
  4. Additional seasoning can be left to the diners. Provide some Fleur de Sel.

  • The final fry be it number two or three can be delayed until ready to serve the chips. Pre-frying the chips is a good management strategy and produces the best quality chips for sure. The pre-fried chips are best resting at room temperature, protected, until the final fry. They won't discolour after the inital frying.
  • The oil has to be hot before adding the potato and ideally hot enough to cause immediate sizzling of a small piece of test potato skin. If using a basket to deep fry dip the basket in the hot oil first, this will prevent the chips from sticking to the basket.
  • Chips should be fried in a single layer only.