500 grams maris piper potatoes
1 litre vegetable oil to fry
1 tablespoon truffle oil
2 tablespoons grated Parmesan
1 tablespoon very finely chopped parsley
Peel the potatoes and cut into chip shapes.
Simmer in a pan of water for 6 minutes until nearly cooked. Drain and allow to steam dry and cool completely.
Heat the oil to 130c and cook the chips for 3-4 minutes. Remove, drain on kitchen roll then heat the oil to 180c and cook for a further 3-4 minutes.
Put into a baking dish and sprinkle with the truffle oil, chopped parsley, parmesan and some salt.
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