Shoestring Fries

MAKE THE SALT POWDER:
1. Combine the fleur de sel or Maldon salt with the dried thyme. If using tapioca maltodextrin, mix together and blitz briefly in a spice grinder to achieve a fine, even powder. Set aside.

MAKE THE CRISPY CHICKEN SKIN:
2. Lay the scraped chicken skins flat on a silicone-lined baking sheet. Season lightly with fine sea salt. Place a second baking sheet directly on top as a weight. Bake at 180°C (350°F) for 15–20 minutes until the skins are flat, golden, and completely crisp. Transfer to a rack to cool, then break into shards.

CUT AND RINSE THE POTATOES:
3. Cut the peeled potatoes into very fine matchsticks - aim for 2–3mm thickness using a mandoline or julienne cutter. Rinse under cold running water until the water runs completely clear. Dry thoroughly between clean kitchen towels or in a salad spinner - thorough drying is essential for crispness.

FIRST FRY:
4. Heat the neutral oil in a deep-fat fryer or heavy saucepan to 150°C (300°F). Fry the potato matchsticks in small batches for 2–3 minutes until cooked through but not yet coloured. Drain on a rack and allow to cool completely. Do not crowd the oil — overcrowding drops the temperature and produces soft, greasy fries.

SECOND FRY AND FINISH:
5. Raise the oil temperature to 190°C (375°F). Fry the blanched matchsticks again in batches for 1–2 minutes until golden and intensely crisp. Drain immediately and toss with the salt powder while still hot. Serve in a small copper or ceramic vessel, topped with shards of crispy chicken skin.