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How to make triple-cooked chips
The perfect chip should be light and fluffy on the inside and crisp on the outside; triple-cooking chips is the best way of ensuring that this is the case.
The perfect chip begins with the potato, Dutch Agria, Maris Piper, Fontaine and Maris Bard are all commonly used varieties.
Peel the potatoes and cut into chips 5cm long by 1cm wide
Rinse the chips under cold water until the water runs clear – this will remove some of the starch
Add the chips to a saucepan of cold water and bring to a gentle simmer. Simmer the chips until they are soft to the touch but not cooked all the way through
Drain the chips and chill in the fridge until dry and cold – this will take at least 30 minutes
Preheat a deep fat fryer to 130⁰C
Fry the chips in batches for 7–8 minutes until a crust forms but with no colour.
Remove the chips and place on a baking tray. Chill in the fridge again for approximately 30 minutes
Once chilled, turn the deep fat fryer up to 180⁰C
Deep-fry the chips in batches for a second time for 4–5 minutes until crisp and golden – don’t overcrowd the fryer as this will cause a drop in the oil temperature
Drain on absorbent kitchen towel and season with salt before serving
You can use any suitable oil for deep-frying the chips but some say that 70% vegetable oil and 30% rendered fat like lard or beef dripping gives the best flavour.