Scrub the potatoes and bring to the boil. Cook for 8 minutes and let drain.
Tip the drained potatoes out onto a clean tea towel and gently dry. Any water left on them will spit when it touches the hot fat, and prevent them from crisping.
Slice each potato in half length-ways.
Heat the oil in a large pan or skillet. When hot, add in the halved potatoes carefully. Let sit for a few minutes until the underneath has turned golden. Flip the potatoes over to cook the other side.
Meanwhile mix up your mayonnaise flavours using roughly 2 tablespoons of mayo for each base. Taste as you go, you may find you want more or less flavouring than I've added here.
Sprinkle the crispy potatoes with salt and serve with the dips.
Please enjoy my recipe! Jane | hedgecombers.com