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How to triple-cook chips
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.
Method
1
Peel the potatoes and cut into chips 5cm long by 1cm wide
2
Rinse the chips under cold water until the water runs clear – this will remove some of the starch
3
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
4
Drain the chips and chill in the fridge until dry and cold – this will take at least 30 minutes
5
Preheat a deep fat fryer to 130⁰C
6
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
7
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
8
Drain on absorbent kitchen towel and season with salt before serving
Tips
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.
Serving suggestions
These chips are a tasty treat on their own with a dollop of mayonnaise or you could incorporate them into a meal such as Tony Fleming’s Meantime wheat beer battered fish and chips. If you want to go all out try Shaun Rankin’s Lobster, triple-cooked chips and Béarnaise sauce.
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