Serves 6

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 

Chilli Tomato Truffle Dipping Sauce

45ml (3 tablespoons) Stonebarn Black Truffle Chilli Sauce
5ml (1 teaspoon) apple cider vinegar
45ml (3 tablespoons) tomato sauce

For the sauce, place all the ingredients in a processor and pulse until smooth. 

Cut the potatoes into lengths with a 1cm thickness. Place the cut slices in a bowl of cold water while preparing the remaining potatoes. 

Fill a large saucepan with 2 litres of water. Add the vinegar and fine salt. Place the potatoes in the water and bring to a boil. Cook for 8-10 minutes until just 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. Fry for about a minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining potatoes. 

Working in batches, fry for a second time until golden and crisp, about 6-8 minutes. Drain and season with sea salt while hot. 

Serve the fries with chilli tomato dipping sauce.