I found the smoked salt while in London. So far this is the only way I’ve tried it apart from in some hummus, but I think it would be great on a good steak.
Soaking the sliced potatoes in vinegar gives a subtle flavour, but it’s definitely there and the cayenne pepper and smoked paprika give them a nice kick. Keeps you going back for more!
Serves 4 as a snack
5 red rascal or sebago potatoes
about 500ml white vinegar
canola or vegetable oil for deep frying
2 tsp smoked salt
1 tsp smoked paprika
1/2 tsp cayenne pepper
Wash potatoes, leaving skin on, slice on a madolin. Place in a large shallow dish and pour over vinegar to coat evenly. Leave for 1hr.
Meanwhile make spiced smoked salt by combining ingredients in mortar and pestle and grind until fine and combined.
Remove potatoes from vinegar and dry on clean tea towels or paper towel.
Meanwhile heat oil in heavy based saucepan.
Deep fry chips in batches until golden brown and crisp.
Drain on a plate with paper towel and then transfer to a large bowl and season with spiced smoked salt.