Ingredients:

  • 2 large russet potatoes (about 600g/1.3 lbs), peeled and cut into ½-inch thick chips
  • Vegetable oil or peanut oil, for frying (about 4 cups/1 litre)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g/2 oz) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) finely chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1 tablespoon (15ml) lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Finely grated Parmesan cheese, for serving (optional)

Instructions:

  1. Peel and cut the potatoes into thick chips. Soak in cold water for at least 30 minutes to remove excess starch. Drain well and pat completely dry.
  2. Heat the oil in the pot to 325°F (160°C). Fry the chips in batches for about 5-7 minutes, until softened but not browned. Remove with a slotted spoon and place on a wire rack to cool.
  3. Increase the oil temperature to 375°F (190°C). Fry the chips again in batches for 2-3 minutes, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels. Season immediately with salt and pepper.
  4. While the chips are frying, melt the butter in a small saucepan over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes, until fragrant (but not browned!).
  5. Remove from heat and stir in the chopped parsley, lemon juice, salt, and pepper.
  6. Place the crispy chips in a large mixing bowl. Pour the garlic butter sauce over the chips and toss to coat evenly. Serve immediately, garnished with grated Parmesan cheese (if desired).