The Perfect Fries with Chilli Tomato Truffle Dipping Sauce
1kg starchy potatoes, peeled
30ml (1 tablespoon) apple cider vinegar
15ml (1 tablespoon) fine table salt
2 litres vegetable oil, for deep frying
Sea salt, for finishing
Truffle Chilli Tomato Dipping Sauce
45ml (3 tablespoons) Stonebarn Truffle Chilli Sauce (Imported by The Truffle Lady SA)
60ml good quality tomato sauce (ketchup)
5ml (1 teaspoon) apple cider vinegar
¼ teaspoon dried red chilli flakes
For the sauce, place all the ingredients in a small bowl and mix to combine.
Cut the potatoes into 1cm sticks and place in a bowl of cold water while preparing the remaining potatoes.
Fill a large, deep saucepan with 2 litres water. Add the vinegar and fine salt. Place the potatoes in a deep saucepan. Bring to the boil then cook for 8-10 minutes until tender. Drain and place on a clean tea towel to air-dry.
Heat the oil in a deep saucepan. Once the temperature reaches 200 C, add half the potatoes. Cook for 1-2 minutes. Remove with a slotted spoon and drain on paper towel. Repeat with the remaining potatoes.
Working in batches, fry for a second time until golden and crisp, about 6-8 minutes or until golden. Turn the fries over regularly to ensure even browning. Drain and season with sea salt while hot.
Serve with chilli tomato dipping sauce.
Cook’s note: The temperature of the oil will drop once the potatoes are added. Increase the heat to keep at a constant