Garlic and thyme potato chunks with crispy shallots

This is a quick and easy side but it does require a deep fat fryer  You could try putting a good inch of oil in a saucepan but I did use a pan with a basket inside and about 3 inches deep of vegetable oil.

Leave the skins on and chunk up 4-5 potatoes (roughly 1 inch cubes) , cut out any bad bits (I used maris pipers) and put them in a big bowl. Sprinkle over garlic granules and dried thyme, turn the potatoes over with your hands to make sure they're all coated. Slice a couple of shallots into rings and add those to the bowl.

Heat up your oil to 180°c (I used my sugar thermometer) or until it fizzels when you drop in a bit of shallot. Put in the potatoes and shallots and cook until the potato is golden brown. Tip out onto a sheet of kitchen towel to drain.

Sprinkle with salt. Enjoy.