@rhys.gard: Aussie Pub Grub, Episode 53: Pub-Style Chips and Aioli 🍟 Sure, frozen chips have their place (and pubs use them for good reason), but if you’re chasing that proper homemade version with a fluffy centre, crunchy exterior and a cracking aioli, this one’s for you! Serves: 4 Ingredients Chips * 4 large Sebago potatoes * Salt * Vegetable or canola oil, for frying Confit Garlic Aioli * 1 cup mayonnaise * 4 confit garlic cloves * 1 tsp white pepper * 1 tbsp sticky balsamic vinegar * Juice of ¼ lemon * Salt and black pepper Garlic Confit * 2 garlic bulbs, cloves peeled * 50:50 mix of olive oil and canola oil, enough to cover * Salt and pepper Method 1. Cover the garlic cloves with the oil mixture, season with salt and pepper, cover with foil and bake at 120°C for 2 hours, until soft. 2. Mash 4 confit garlic cloves and stir through the mayonnaise with the white pepper, balsamic and lemon juice. Season to taste and refrigerate if you have time. 3. Peel and cut the potatoes into thick chips. Soak in cold water for 30 minutes, then drain and pat dry. Microwave for 4–6 minutes, turning halfway, then leave to steam dry. 4. Heat oil to 180°C. Fry the chips for 2 to 3 minutes, rest for at least 10 minutes, then fry again for 2 to3 minutes, or until golden. Season generously with salt and serve immediately with the aioli. For the full recipe, extra tips & the accompanying article, consider subscribing to my Substack, A Seat at the Bar. Comment ‘Substack’ & I’ll send you the link! #AussiePubGrub #HomemadeChips #Aioli #HotChips

Rhys Gard

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Region: AU

Thursday 09 July 2026 11:20:58 GMT