I can’t think of anything more satisfying than a big batch of homemade Chips (fries for those across the pond), a little bit of sea salt and some homemade dips.
Light and fluffy potato on the inside, then golden and crisp on outside. They really are a dream to eat – oven chips just can’t even compete, even if you were to fry them. it’s all about fresh Maris Piper potatoes here. Other potatoes don’t work quite as well.
When I see Triple Cooked Chips I automatically think Heston Blumenthal – celebrated three Michelin star chef from Britain and the original creator of this recipe. Our recipe is based on Heston original recipe, but simplified for the average home cook.
These chips, as described, require a three stage cooking process. Don’t worry, it’s less hassle than you think.
- Lightly simmer for 5 minutes to soften the potato.
- Deep fry on a low heat for 10 minutes.
- Deep fry on a high heat for 7-8 Minutes or until crisp and golden brown.
All of this can be done in one pan if you want, and there is no need to own a deep fat fryer here. What you do need is a large heavy duty saucepan (not non-stick) and some form of metal spoon strainer device. A spider strainer is best but a metal slotted spoon works too, however you must avoid plastic utensils as they could melt.
If you really want these chips to crisp up, whack them in the freezer for about an hour, once after the simmering process and once after the first fry. It’s a good point to note here, these chips can be frozen after the first fry – and therefore a huge batch can be made and stored for months ready to fry on a high heat. They also keep in the fridge for up to 3 days too.
We highly recommend making our Homemade Mayo to go with these, it’s a match made in heaven!
Alternatively, if you’re after a more substantial meal, our Proper British Fish and Chips is an absolute winner too.
Easy Triple Cooked Chips
- Large Sauce Pan
- Meat probe
- Wire Rack
- Kitchen Paper
- Metal spider strainer/slotted spoon
- 1 kg Maris Piper Potatoes
- 1 ltr Vegetable Oil Or any good frying oil
- Peel the potatoes and cut into chip battons - about 2cmx2cx8cm.
- Wash the potaotes thoroughly under cold running water until the water runs clear.Alternatively submerge them into a bowl of cold water for 10 minutes changing the water three times.
- In a large saucepan add the prepared chips into boiling, salted water and simmer for 5 minutes until softened slightly. Top Tip - Do this is batches to avoid overcrowding the pan if you have the time.
- Allow the chips to cool and the steam to dissipate. Top Tip - Totally optional, but place them in the freezer for 1 hour to really get them to dry out and crisp up.
- Heat a deep fat fryer, or a large heavy duty saucepan (not non-stick) with max half way full of oil, to 130C and cook for around 10 minutes until a light crust has formed on the chips.Top Tip - Fry in batches to ensure the chips cooked evenly.
- Drain the chips on kitchen paper over a wire rack and allow to cool.
- Optional - Place in the freezer for an hour to really dry them out so they become glass like on the third fry. Top Tip - at this stage the chips can be frozen for a couple months ready for the final fry whenever you want.
- Heat the oil to 180C
- Fry the chips for round 7-8 minutes until golden and crisp.Top Tip - fry in small batches to ensure no overcrowding and even cooking.
- Drain on fresh kitchen paper and a wire rack.
- Season with Salt whilst still piping hot.
- Make more than you need. Freeze the rest after stage two and keep for a few months.
- Fry in batches, overcrowding means the chips do not cook evenly.
- Ensuring the steam is removed and the chips are dried out after the first stage is key to crispness.
- If you don't have a deep frier, no worries. Just use a good, large, heavy duty saucepan. Avoid non stick. Never fill the oil above half way.
- Temperature for cooking is important here. Get a meat probe, they've invaluable in the kitchen and can help you achieve perfect results every time - inexpensive too.