TO DRINK: Hartenberg Weisser Riesling 2008: dry, with lightly scented almonds and spice.
Chips served with chilli aïoli
Ingredients
- AÏOLI
- 4 large egg yolks
- 250ml (1 cup) olive oil
- salt, to taste
- juice of ½ lemon
- 2 garlic cloves, crushed
- 1 green chilli, seeded and finely chopped
- 6 potatoes, peeled and finely sliced into chips
Instructions
1
For the aïoli, beat the egg yolks in a bowl with a hand-held mixer until thick. Slowly add the oil in a thin, steady stream, mixing continuously until the mixture has a creamy consistency. Stir in the salt, lemon juice, garlic and chilli. Spoon into a bowl and refrigerate until needed.
2
Heat the oil to hot and fry the chips in batches until crispy. Remove and drain on paper towel.
3
Serve the chips hot, with the aïoli on the side.
