Triple-cooked chips
- Adam Bush
Published: May 25, 2022 at 12:01 PM
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Serves 4 as a side
A little effort
Total time: 35 mins
+ cooling
A star rating of 5 out of 5.13 ratingsRate
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With crisp, golden skins and light, fluffy insides, our chunky triple-cooked chips are as close to perfection as it gets – season with sea salt flakes for a delicious finish
Gluten free
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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.
Ingredients
Nutrition
-
1kg potatoes
(we like Maris Piper or King Edward), peeled
-
vegetable oil
for deep-frying
Nutrition: Per serving
- kcal379
- fat16.2g
- saturates1.9g
- carbs50.4g
- sugars2.3g
- fibre5.4g
- protein5.2g
- salt0g
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Method
-
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
Authors
Adam BushDeputy food editor
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A star rating of 5 out of 5.13 ratings
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