Triple cooked chips

When it comes making the most delicious chips ever, three really is the magic number. These chunky triple cooked chips really are thrice as nice. Use Maris Piper if you can - they'll be crunchy on the outside and light and fluffy in the middle.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Intermediate

PREPARATION TIME

240 minutes

COOKING TIME

1 hour

SERVES

Serves 2

Ingredients

1kg Maris Piper potatoes, peeled and cut into chunky chips (approx. 2cm diameter)
Groundnut or rapeseed oil
Sea salt

Method

Put the cut chips into a bowl under running water for 5 minutes to remove excess starch.

Tip them into a pan and cover with cold water then add a good pinch of sea salt. Bring to the boil and simmer for around 15 - 20 minutes, until they’re tender.

Carefully remove the boiled chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.

Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.

Put the chips on a cooling rack and place in the freezer for at least an hour.

Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden brown (approximately 7 minutes). Drain and serve immediately sprinkled with salt.

Tip: If you don’t want to cook and serve immediately, the chips can be kept in the fridge for up to three days after step 5.

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