Especially for National Chip Week 2010 this is how to make triple cooked chips, they are crispy on the outside and fluffy in the middle – the best chip recipe in the world!
Ingredients
4 large Maris Piper or King Edward potatoes, peeled and cut into 2cm thick chips.
2tsps sea salt.
Directions
- Place the chipped potatoes into a large bowl of cold water and leave to soak for half an hour.
- Rinse the chips and put in a pan of cold water with the salt. Bring to the boil and cook for about 10 minutes.
- Drain the chips and run them under cold water then pat them dry with some kitchen towel.
- Put the chips on a baking tray and put them in the freezer for half an hour.
- After half an hour heat up your deep fat frier to 130°C. Take the chips out of the freezer, pat dry again with kitchen roll then cook them in batches of about 10 chips for 5 minutes until they just begin to colour.
- Drain and put them back in the freezer for another half an hour.
- After the half an hour heat the oil up to 180°C and cook them for around 3 minutes until they are crisp and a lovely golden brown.
- When they are ready, drain on kitchen paper and sprinkle with sea salt, and that’s it, the most delicious triple cooked chips!
