Olive Magazine
A metal oven tray lined with baking paper and filled with golden chunky chips, with a small pot of chunky sea salt

Triple-cooked chips

Published: May 25, 2022 at 12:01 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • A little effort
  • Serves 4 as a side

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
Nutrition: Per serving
NutrientUnit
kcal379
fat16.2g
saturates1.9g
carbs50.4g
sugars2.3g
fibre5.4g
protein5.2g
salt0g
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Make these moreish triple-cooked chips, then check out our perfect chips, potato wedges, sweet potato wedges and confit potatoes. Serve with a side of our basic mayonnaise.

Ingredients

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

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

Dauphinoise Potatoes Recipe

Goes well with

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