hunky double-cooked chips

Ingredients

1.75kg floury potatoes, such as Maris Piper or King Edward, peeled or unpeeled as you like
2 litres groundnut or sunflower oil, for deep frying

1 small bulb of garlic, halved horizontally
1 tbsp olive oil
125g good-quality mayonnaise
a squeeze of lemon juice
Step by step
Get ahead
Prepare the chips up to the end of step 3 a few hours ahead. Keep at room temperature.

Cut the potatoes into chunky chips, 1-1.5cm across.
Pour the oil into a wide, deep pan (the oil should be at least 4cm deep, but the pan must be no more than half full); heat to 140°C. If you don't have a thermometer, estimate the temperature by dropping a small piece of bread into the pan: if it takes 8-10 seconds to crisp, the oil is about 140°C; if it crisps in 3-4 seconds it's about 180°C.
Add the chips, in batches, and cook for 8 minutes; the chips should be soft but not coloured. Keep them moving so they don't stick to the pan. Have ready a tray lined with kitchen paper. Remove the chips from the pan with a slotted spoon and drain on the tray. Keep them at room temperature for up to a few hours before you finish them.
Meanwhile, make the aioli. Preheat the oven to 170°C, fan 150°C, gas 3. Drizzle the halved bulb of garlic with the olive oil and roast in a small baking tray for 30 minutes at until soft. Cool to room temperature then squeeze the garlic out of the skins. Mash in a bowl and stir in the mayonnaise. Season to taste, adding a little lemon juice if you like.
When you are ready to finish cooking, heat the oil to 180°C – when a piece of bread dropped in the oil crisps in 3-4 seconds.
Cook the chips in 2 batches, until golden brown and very crisp, about 3-4 minutes. Drain on paper, scatter with your chosen salt and serve at once with the roasted garlic aioli.

source:https://www.sainsburysmagazine.co.uk/recipes/potatoes/chunky-double-cooked-chips