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Fryer Garlic & Rosemary Chips with Aioli | Crispy home made chips & aioli, perfect for a Friday night in, give them a go this bank holiday weekend! 🍟 Serves: 2 Time: 35 minutes 500g maris piper potatoes 2 tbsp neutral oil 3 garlic cloves, finely chopped 3 rosemary stalks, leaves stripped and finely chopped Sea salt & freshly ground black pepper For the aioli: 1 large free-range egg yolk 1 tsp white wine vinegar 1 large garlic clove, finely grated 1⁄2 tsp Dijon mustard Squeeze of lemon juice 100ml olive oil 50ml extra virgin olive oil Slice the potatoes into thick chips and place into a pot of cold salted water. Place over a high heat and bring to the boil. Once boiling, cook for 3-4 minutes then drain and allow to steam for 5 minutes. Toss the potatoes with the neutral oil then place into your airfryer basket and cook at 200°C/400°F for 15 minutes. They may need less or more time depending on your airfryer model so keep checking them, cooking until they are golden and crispy. For the aioli, put the egg yolk, vinegar, garlic, Dijon and lemon juice into a large bowl and whisk together. Slowly drizzle in the oils, constantly whisking to emulsify, until you have a thick sauce. Season with salt and pepper and set aside until needed. Add the finely chopped garlic and rosemary to a large bowl and when the chips are cooked place them on top of the garlic and rosemary. Season well with salt and pepper and toss everything together. Serve with the aioli and enjoy.
