the Sage Test Kitchen

Air-Fried Chips with Peppercorn Aioli

Name: Air-Fried Chips with Peppercorn Aioli
Cook time: 1200 s
Total time: 3900 s
Yield: Serves 4
Ingredients: 1 lb russet potatoes - peeled and cut into 1cm thick chips.; 1 tsp olive oil; Coarse salt; 1 egg yolk; 2 tbsp lemon juice; 1 tbsp wholegrain mustard; 2 cloves garlic - crushed; 1 cup (240 ml) grapeseed oil; 1 tsp black peppercorns - crushed; 1 tsp green peppercorns - crushed; 1 tsp pink peppercorns - crushed; Coarse salt

1 hr 5 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

Chips

1 lb russet potatoes
peeled and cut into 1cm thick chips.
1 tsp olive oil

Peppercorn Aioli

Coarse salt
1 egg yolk
2 tbsp lemon juice
1 tbsp wholegrain mustard
2 cloves garlic
crushed
1 cup (240 ml) grapeseed oil
1 tsp black peppercorns
crushed
1 tsp green peppercorns
crushed
1 tsp pink peppercorns
crushed
Coarse salt

Instructions

1
Arrange chips in a single layer on a microwave-safe plate and place the plate on the turntable. Press Microwave, set to 100% power for 5 minutes and press Start. Cool chips in the refrigerator for 15 minutes.
2
While chips cool, make Peppercorn Aioli. Place egg yolk, lemon juice, mustard and garlic in a blender and blend until combined. With the motor on, add grapeseed oil in a slow, steady stream until combined and thickened. Add peppercorns, stir to combine and season with salt.
3
Toss cooled chips with olive oil in a medium bowl.
4
Press Air Fry and set 230°C, for 25 minutes. Place Combi Crisp pan on turntable in high position and press Start to preheat pan. Place chips in preheated pan and press Start to begin cooking. Turn chips over when prompted halfway through cooking.
5
Season chips with salt and serve immediately with Peppercorn Aioli.