Ingredients:

10 Jersey Royals  

1 tbsp white vinegar  

2 tsp salt  

10 heaped teaspoons creme fraiche  

1/2 finely chopped red onion  

 2 tbsp capers  

200 ml neutral oil for frying  

 1 tbsp fresh dill  

1 tbsp freshly cut chives  

3 tbsp grated parmesan 

1/2 lemon cut into wedges  

Method:

Place a potato in between two chopsticks or a rolled up towel to stop it from moving and also stops the knife from cutting all the way through. Cut thin, even slices across the potato and let it rest in cold water, stirring a few times over an hour or so to release the starch. Repeat with all the potatoes. 

Transfer to a pan and cover with water, add a tbsp of vinegar and salt, then boil for 12 minutes. Let cool completely. 

Heat up a neutral oil to 160 degrees and fry two tbsp of whole capers until crispy, transfer to a paper towel to dry, season with sea salt. 

Add the potatoes in batches and fry until golden, about 5-7 minutes, drain on another paper towel and season with salt. 

Top with creme fraiche, finely chopped red onion and chives, capers, dill, Parmesan and lemon wedges on the side.