Potato chips and BBQ beef ribs
To ServeBBQ beef spareribs
Roasted mixed vegetables, such as butternut, baby marrow and onions
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Directions
- Cut the potatoes lengthways into 1cm slices and then cut each slice into thick chips.
- Place into a colander and rinse under running water to remove any excess starch. Use paper towels to pat dry completely
- Heat enough oil in a deep pot to 130°C
- Using a metal slotted spoon, carefully lower half of the chips into the oil and gently stir. Fry until the potatoes are cooked making sure they are not golden (+/- 10 minutes). Drain well. At this stage, you can leave the potatoes and continue once you are ready to serve
- Reheat the oil to 190°C, carefully lower once again the potatoes with a slotted spoon and cook until golden and crispy. Drain and season with salt and drizzle with the vinegar
- Serve with the beef spareribs and roasted mixed vegetables
Ingredients
- 4 large potatoes, with the skin on
- Sea salt, to taste
- White vinegar