Triple Cooked Truffle and Parmesan Chips

Ingredients

• 1 bag of red potatoes (peeled, chipped and placed in coldwater)
• Vegetable oil for deep frying
• Vegetarian hard cheese or parmesan (depending on veggie option)
• Truffle infused oil (according to taste)

Method

• Soak the raw chips in water for 30 minutes, changing the water periodically to remove as much starch as possible.
• Preheat the oven to 180C (gas mark 4).
• Part-boil the chips for 5-10 minutes to soften drain and leave to air-dry ready for frying.
• Heat the vegetable oil to180C and fry in batches until slightly coloured but not golden.
• Remove and set aside, heat the oil to 200C and re-fry until golden.
• Remove the chips from the oil and place in a roasting tin.
• Drizzle some of the truffle oil over the chips and shake to coat them.
• Bake in the oven for 10 minutes.
• Remove from the oven and toss the chips in the grated hard cheese, season with black pepper (optional) and enjoy!