Cubic chips with Lardo di Collonata

What a difference a shape makes! Here we use the ultimate chips technique (deep-fried three times), but change the shape and finish with salted, marinated bacon instead of salt. This is devilishly delicious. This recipe also calls for a floury potato. It may not be the obvious choice, but it allows us to end up with a soft and creamy interior with an extra-crunchy exterior.