Jan Thie<p>This is a Jamie Oliver recipe:</p><p>Cut unpealed potatoes into chip shapes, deep-fry for twelve minutes at 140°C/284°F, let them cool off and then fry them again at 180°C/356°F. It's a dementedly fast & easy process.</p><p>The homemade mayonnaise recipe is even faster. It's a Kenji López-Alt recipe:<br><a href="https://www.seriouseats.com/two-minute-mayonnaise" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">seriouseats.com/two-minute-may</span><span class="invisible">onnaise</span></a></p><p><a href="https://mstdn.social/tags/JamieOliver" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>JamieOliver</span></a><br><a href="https://mstdn.social/tags/SeriousEats" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>SeriousEats</span></a><br><a href="https://mstdn.social/tags/kenjiL%C3%B3pezAlt" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>kenjiLópezAlt</span></a><br><a href="https://mstdn.social/tags/TwoMinuteMayonnaise" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>TwoMinuteMayonnaise</span></a></p>