Make these moreish triple-cooked chips, then check out our perfect chips, potato wedges, poutine, sweet potato fries and confit potatoes. Serve with a side of our homemade mayonnaise.


  • 1kg potatoes (we like Maris Piper or King Edward), peeled
  • vegetable oil, for deep-frying


  • STEP 1

    Cut the potatoes into 1½cm-thick chips. Cook the chips in a large pan of boiling salted water for 5 minutes until just tender at the edges. Drain well, then cool on baking trays lined with kitchen paper.

  • STEP 2

    Fill a large, deep pan no more than a third full with oil and heat to 130C or until a cube of bread browns in 1 minute. Cook the chips in batches for 7 minutes each batch, or until lightly golden brown and just crisp. Drain on sheets of kitchen paper.

  • STEP 3

    Turn up the heat so the oil reaches 180C or until a cube of bread browns in 30 seconds. Fry the chips again in batches for 2-3 minutes each batch until deeply golden brown. Drain on kitchen paper and season with sea salt flakes.

Here are more delicious potato recipes

Dauphinoise Potatoes Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

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