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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

1. Place the chipped potatoes into a large bowl of cold water and leave to soak for half an hour.
2. Rinse the chips and put in a pan of cold water with the salt. Bring to the boil and cook for about 10 minutes.
3. Drain the chips and run them under cold water then pat them dry with some kitchen towel.
4. Put the chips on a baking tray and put them in the freezer for half an hour.
5. 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.
6. Drain and put them back in the freezer for another half an hour.
7. 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.
8. When they are ready, drain on kitchen paper and sprinkle with sea salt, and that’s it, the most delicious triple cooked chips!