Truffle & Parmesan Chips Recipe - Great British Chefs

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Side
easy
4
30 minutes

PT30M

Tom Aikens serves up the perfect gourmet side; triple-cooked chips with Parmesan and truffle oil, which could be served with anything from steak tartare to lamb cutlets. This chips recipe is made with Maris Piper potatoes, but you could also use the Desiree or Saxon varieties too.

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Ingredients

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Metric

Imperial

1000g of Maris Piper potatoes, peeled and cut into large batons, 5cm long and 1cm wide
30g of Parmesan shavings
20ml of truffle oil
sea salt to season

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Deep fat fryer
Steamer

Method

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1

Place the chips into a steamer for 16 minutes. Once steamed, chill instantly, either by draining and plunging in ice water or running cold water over the chips

1000g of Maris Piper potatoes

2

Plunge the chips into hot oil in a deep fat fryer set to 140°C, blanch for 4-5 minutes and then drain

3

Heat the oil back up to 180°C. Plunge the chips back into the oil until they turn a golden brown colour (this should take approximately 4-5 minutes)

4

Season the chips with salt and serve into bowls with a few Parmesan shavings and a drizzling of truffle oil to finish

30g of Parmesan shavings
20ml of truffle oil
sea salt to season

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Tom Aikens

Tom Aikens

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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Truffle chips

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