Cut the potatoes into 5 mm strips with a mandoline or by hand. Put the cut potatoes into water and soak for about 20 minutes. Drain and dry well on kitchen drying cloth. Heat the oil to 190°C and put the potatoes into the oil in small batches. The oil will bubble up as you put the potatoes in so make sure your pot or wok is deep enough.
Fry for approximately 5 minutes until golden brown and cooked through. Remove with a slotted spoon and place in a dish lined with kitchen towel to absorb the excess oil.
Sprinkle with coarse salt and fresh thyme leaves picked off the stems.

Serve immediately with your dish.

• Kaas en sampioensous:
• 1 pakkie klein wit sampioene
• 2 eetlepels wit uiesop poeier
• bietjie melk
• vars room
• 2 eetlepels kaassmeer

Vee die sampioene af, sny middeldeur en braai in bietjie olie en botter tot dit begin bruin word. Meng die wit uiesop poeier met bietjie melk in maatbeker en voeg vars room by tot 250 ml vloeistof in totaal. Voeg by die sampioene in kastrol en prut tot begin verdik. Roer die kaassmeer by die sous in en bedien.

Recipe and photo: Elsabie Templeton