We guarantee you won't be able to resist these thrice-cooked chips, spiced up with a chipotle, lime and coriander salt.
- 2 tbsp salt flakes
- finely grated rind, 1 lime
- 2 tbsp coriander leaves
- 1 dried chipotle chilli, or more, to taste
- 1 kg desiree or bintji potatoes
- 1 litre vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the flavoured salt, preheat the oven to 150°C (300°F) Combine the salt flakes, lime rind, coriander leaves and chipotle chilli on a lined baking tray.
Bake in the oven for 15 minute, turn off the oven and allow to stand in the warm oven until cool.
Remove and discard the stem from the chipotle chilli and place the chilli into a small food processor. Process until finely ground, add the salt, lime and coriander leaves and process until all ingredients are ground together.
Store in a jar until ready to use, keeps for up to 6 months.
To make the fries, peel the potatoes and cut them lengthways into 1½ cm chips. Rinse well in cold water to remove any excess starch, drain and dry with a clean tea towel.
Steam the chips for 15 minutes until the chips are partially cooked. Remove from the steamer, spread onto a lined tray until cool and dry.
Heat oil in a wok or large saucepan until 170°C (325°F) and fry the chips for 5 minutes, they should not have any colour at this stage. Drain on paper towel.
Just before serving reheat the oil to 190°C (375°F). Fry the chips in batches until golden brown, drain on paper towel and sprinkle with the chipotle, lime and coriander salt. Serve immediately.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.