Truffle chips

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.

First published in 2015
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Ingredients

Metric

Imperial

Equipment

  • Deep fat fryer
  • Steamer

Method

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
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
First published in 2015
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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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