Herby chips recipe

• 750 g (26.5oz) kipfl er (fi ngerling) potatoes vegetable oil or rice bran oil, for deep-frying
• 8 garlic cloves, unpeeled
• 0.5 bunch rosemary
• 0.5 bunch flat-leaf (Italian) parsley
• 2 tsp dried chilli flakes (optional)
• 1 splash good-quality malt vinegar, for drizzling

1. Place potatoes in a large saucepan of cold water.
2. Bring to the boil and cook for 1520 minutes until just cooked and still firm in the centre.
3. Drain well, then allow to cool on paper towels.
4. Crush cooled potatoes a little by pressing down on them with the palm of your hand.
5. Meanwhile, heat about 2 cups (500 ml/17 fl oz) oil in a wok or heavy-based saucepan.
6. Test the heat by gently dropping a small cube of bread into the oil it should turn golden in about 10 seconds.
7. Carefully add potatoes to hot oil in about five batches.
8. Cook each batch for about 2 minutes, turning using tongs until golden brown and crispy.
9. Remove with tongs or a slotted spoon onto paper towels.
10. Add garlic to oil and fry for 30 seconds, until softbe careful of hot oil, as the garlic may pop open and splash.
11. Scoop garlic out onto paper towels with potatoes.
12. Drop herbs into hot oil and remove immediately.
13. Break up herbs over the potatoes.
14. Sprinkle with chilli flakes, toss everything together, and transfer the whole lot to a sheet of butchers paper on a large wooden board.
15. Season with sea salt and offer vinegar for sprinkling.

potatoes, garlic, rosemary, flatleaf, chilli flakes, malt vinegar

Taken from www.lovefood.com/guide/recipes/22514/herby-chips-recipe (may not work)