30min
750g Scotty Brand Chippy Chips
3 tbsps. olive oil
1 heaped tbsp rosemary, finely chopped
50g parmesan, finely grated
Sea salt flakes
For the aioli:
3 garlic cloves, crushed
2 large free-range egg yolks
1 lemon, juice only
75ml extra virgin olive oil and 75ml olive oil mixed together
½ tsp salt to taste
Cracked black pepper to taste
Cook the Chippy Chips according to the packet instructions until golden and crispy.
Meanwhile mix the olive oil and rosemary together in a small bowl.
When the chips are ready and still hot from the oven, pour over the rosemary oil and toss together.
Pile the chips onto a large platter and top with the grated parmesan and a sprinkling of sea salt flakes. Serve with the aioli on the side.
To make the aioli, blitz the garlic, egg yolks and lemon juice together in a food processor. Very slowly drizzle in the mixture of oils while the machine is still running, making sure each drop of oil has been incorporated before adding more. This will take a few minutes. Once all the oil has been incorporated, season to taste and chill in the fridge until serving.
Enjoy!
