Start this dish with a little time to spare to allow the potatoes to chill before frying. You can even do it the day before.
- 4 large, brushed potatoes, cleaned but unpeeled
- 1½ litres canola oil, for deep-frying
- ¼ cup salt
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp chilli powder
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ½ tsp citric acid
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.
Chilling time: 20 minutes
- Microwave the potatoes whole and unpeeled for 20 minutes and allow to cool to room temperature. Transfer to the refrigerator until ready to cook.
- For the chip salt, heat the salt in a dry frying pan and transfer the hot salt to a mortar and add the spices. Grind to a fine powder. This will make more than you need for this recipe, but it will keep in an airtight container for up to 3 months.
- Heat the oil in a large saucepan or deep–fryer to 200ºC. Cut the potatoes into thick chips and fry in batches for about 5 minutes or until golden brown. Toss some of the spice salt through the chips while they are still hot and serve.
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Photography by Adam Liaw.