Culinary/Recipes/Triple-cooked chips

Triple-cooked chips are a British favourite, known for their crisp exterior and fluffy interior. The recipe was developed by English chef Heston Blumenthal and remains his most influential recipe.

This recipe is for one serving.

Ingredients

• 1 large potato (about 200g / 7 oz) - preferably a Maris Piper or other waxy variant
• Vegetable oil for frying
• Salt to taste

Method

• Peel the potato and cut it into evenly sized chips (approx 1.5cm thick).

First Cooking (Blanching)

• Place the cut potatoes in a pot of cold, salted water.

• Bring the water to a boil and let the potatoes cook for about 5-7 minutes until they are just starting to soften.

• Remove the potatoes from the water using a slotted spoon and let them drain and cool on a rack in the refrigerator for one hour to remove moisture.

Second Cooking (First Fry)

• Heat the vegetable oil in a deep fryer or a deep, heavy-bottomed pan to 140°C (284°F).

• Carefully add the blanched potatoes to the hot oil and fry for 5-7 minutes or until they are cooked through but not yet golden.

• Remove the potatoes from the oil and let them cool on a rack in the refrigerator for an hour.

Third Cooking (Second Fry)

• Heat the oil to a higher temperature, around 180°C (356°F).

• Carefully add the partially-cooked chips back to the hot oil and fry for another 5-7 minutes or until they are golden brown and crispy.

• Remove the chips from the oil and let them drain on a paper towel.

• Season the triple-cooked chips with salt while they are still hot and serve immediately.