One thing I remember from chef school was that the chips you get from your local Fish n Chips shop should be triple-cooked.
Frozen chips are normally pre-cooked before they are snapped frozen, the first cook.
The second cook is to blanch the chips in a deep fryer set at 150℃.
The third cook is to deep fry the chips until golden brown and very crispy at 190℃.
At home, this may take you up to three days to create the best triple-cooked, extra-crispy chips possible.
We all want to know: What is the best potato to make chips at home?
The answer is simple: The normal unwashed potatoes you buy at any supermarket.
They’re likely starchy, floury Sebago potatoes that will crisp up a treat.
Triple-cooked chips recipe
Ingredients
1kg potatoes.
Vegetable oil for deep frying
Salt
Method
STEP 1
Peel your potatoes and wash very well
And I mean very well, as mine come direct from the farm with a little of the famous red local dirt still on them.
STEP 2
Cut your potatoes into large chips by hand.
Place the potato chips in a large saucepan of cold water with a little cooking salt, and bring to the boil.
Reduce the heat to medium and simmer until the potatoes are cooked through and very soft.
STEP 3
Drain your potatoes very gently, as they will be so soft they may fall apart.
Line a tray with a clean tea towel and place the potato chips on the tray, ensuring they don't touch.
Place your tray of potato chips in the freezer overnight.
STEP 4
The next day, heat the oil in your deep fryer to 150℃.
Slowly and carefully place the chips in the deep fryer and fry until a light golden colour and cooked through.
Drain your potatoes well, and once cool enough to handle, place back on the tea towel-lined tray, not touching and return to the freezer.
They will need to be in the freezer for at least two hours, but overnight would be ideal.
STEP 5
On day three, heat the oil in your deep fryer to 190℃.
Slowly and carefully place the chips in the deep fryer and fry until deep golden-brown and extra crispy.
Drain well and season with salt.
