Homemade triple-cooked chips
15 minutes preparation time/45 minutes cooking time
Ingredients: 800g Maris Piper potatoes/Sunflower oil
If you’re feeling like you want to take your spud frying to the next level, then how about the triple cooked chip. Created by the pioneering Heston Blumenthal, you’ll have a chip that has a little bit of something extra about it, and we’ve laid it out in simple steps as to how you can channel your own inner cooking wizard.
You’ll know it by now! Peel those potatoes, slice them up to your desired thickness and rinse them in water.
Add your chips to a large pan of water on medium heat, and allow the water to simmer for up to half an hour – you’ll want them to be nearly disintegrated.
Let them dry on a rack before freezing for at least half an hour.
Add sunflower oil to a deep pan (around 8cm deep), and heat to 130C. Fry handfuls of the chips until you can see a light crust – this should take around five minutes.
Once again, drain on a rack and freeze them for at least 30 minutes.
Crank the heat up to 180C, and fry those chips in two batches for around five to eight minutes.
Drain and serve after seasoning!