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triple cooked chips
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Triple Cooked Chips

Super crispy chips, seasoned with flaky salt.
The ultimate comfort food.
Prep Time15 minutes
Cook Time40 minutes
Chilling12 hours
Total Time12 hours 55 minutes
Course: Sides, Snack
Cuisine: English
Servings: 6 People
Author: Ben Racey

Equipment

  • Large Saucepan
  • Colander
  • Large Baking Tray
  • Deep Fat Fryer

Ingredients

  • 2.5 kg Maris Piper Potatoes
  • 1 tbsp White Wine Vinegar
  • Vegetable Oil To fill a deep fat fryer or large saucepan

To Finish

  • Maldon Salt

Instructions

  • Peel & wash the potatoes then cut into thick chips, roughly 2cm wide.
    Place the cut chips into a bowl & rinse under cold water until the water runs clear.
    Make sure the chips are fully submerged in water then place in the fridge overnight.
  • The next day, give the chips another rinse then transfer to a large saucepan.
    Cover the chips with cold water then add a large pinch of salt & a tbsp of white wine vinegar. Bring to a simmer over a high heat & cook until the chips are starting to soften but haven’t cooked all the way through, roughly 8-10 minutes.
  • Once blanched, drain the chips in a colander then place onto a baking tray lined with kitchen roll.
    Leave to cool to room temperature then place in the fridge for at least 30 minutes.
  • Next, heat a deep fat fryer to 130⁰c (or your fryer’s lowest setting).
    In batches, fry the chips until they form a crust, without colour, 6-8 minutes.
    Place the cooked chips onto another kitchen roll lined baking tray & leave to cool to room temperature before chilling in the fridge for another 30 minutes.
  • Heat the fryer to 180⁰c.
    Fry the chips for the final time for 5-6 minutes or until crispy & golden.
    Leave to drain in the fryer basket for a minute then transfer to a metal bowl & season with Maldon salt.
    Serve immediately.

Notes

If your blanching the chips on an Aga, use the boiling plate.
  • If your short on time, a 30 minute soak in cold water will work for the chips before cooking - just make sure that the water runs clear (this means that enough starch has been washed off).
  • Make sure to chill the chips for at least 20 minutes in the fridge between cooks - 30 minutes to an hour is best.
  • I’d recommend using a deep fat fryer to fry the chips. Heating a pan of vegetable oil up on the stove would work but make sure to do it carefully!
  • To avoid overcrowding the fryer, it’s best to fry the chips in 2 batches.