Ingredients

Method

• oil, for deep-frying
• 6 Woolworths Everyday potatoes, peeled
• Maldon salt, to taste
• 100 g Woolworths truffle mayonnaise
• 100 g Parmesan, grated
• 10 g chives, finely chopped
• tomato sauce, for serving

Method

Ingredients

1. Preheat the oil to 180°C. If you do not have a thermometer, heat the oil over a medium heat (see cook’s note). Line an oven tray with kitchen paper. Preheat the oven to 180°C.

2. Using a spiraliser, cut the potatoes into spirals and deep-fry in batches until golden brown. Transfer the curly fries onto the paper-lined oven tray and season with Maldon salt. Once all the potatoes are cooked, place the tray in the warm oven while you make the sauces.

3. In a small bowl, combine half the truffle mayonnaise with the Parmesan. In another bowl, combine the remaining mayonnaise with the chives. Serve the hot curly fries with the duo of aïoli – and some tomato sauce.

Cook’s notes: To check whether the oil is ready for deep-frying, dip the tip of a wooden spoon into it. If it bubbles, the oil is within the correct range. Drop a spiral of potato into the oil – it should bubble and brown quite quickly. Now is the time to turn the heat up to high and fry the first batch of spirals

Find more potato recipes here.

Photographs: Jan Ras
Production: Bianca Strydom 
Food Assistant: Raymand Buitendag