Traditional chips with lemon and thyme salt

4 Method Steps

Step 1

Place the potato on a large plate lined with paper towel. Stand for 10 mins to remove excess moisture.

Step 2

Line a baking tray with paper towel. Heat the oil to 180C in a wok or large deep frying pan over medium-high heat (when the oil is ready a cube of bread turns golden in 15 secs). Cook the potato, in 4 batches, for 5 mins or until potato rises to the surface and turns opaque. Use a slotted spoon to transfer potato to the prepared tray. Set aside for 15 mins to cool.

Step 3

Meanwhile, combine the lemon pepper seasoning, salt, lemon rind and thyme in a small bowl.

Step 4

Reheat the oil to 180C in the same wok or frying pan over medium-high heat. Cook the potato, in 2 batches, for 5 mins or until golden. Transfer to a plate lined with paper towel. Transfer to a serving bowl. Add the thyme mixture. Toss to coat. Serve the chips with aioli.