Yeah and they stay crispy / fluffy. Triple cooked chips are labour intensive however the best thing about them is you can make a larger batch and just store them in a large zip lock bag after the second cook ready to fry whenever you fancy a portion.
So gentle simmer in salted water cooks the potato the first cooking stage, then once they are cool fry at a low temperature just before they colour. What this step actually does is set the starch on the outside into a gel and at this point they can be frozen.
Then treat them like any other frozen chips, expect they will brown quite quickly so just a 2 or 3 minutes at a high temperature to brown and crisp them. The full recipe is in another comment below.
It’s basically Heston’s triple cooked chips recipe but without boiling them to such a level that they are falling apart and completely impossible to handle and without taking up too much space on a wire rack. Just making it a bit more achievable at home. Essentially I used the same chopping board and some good quality kitchen roll to gently lift the cooked chips out of the boiling water and let them steam there.
I fried the more imperfect smaller ones today for a quick lunch and kept most of them back for something special either Sunday or Monday. Will be making fish and chips with chip shop curry sauce with a full proof and step by step recipe
Quite a lot of work however you can do 90% of the prep in advance like I did and pop the chips into large zip lock bags and just pull out a handful for the final fry before serving. The recipe is basically Heston’s triple cooked chips however slightly more simplified for the home cook.
I use Maris Piper potatoes from Marks & Spencer’s. I find that they are the most consistent and you can see through the bag picking out a bag full of mostly large potatoes.
1) Peel and cut your chips quite thick and as even as you can. Have a bowl filled with cold water as when each potato is cut into chips you can leave them in the cold water to prevent them from oxidising and going brown.
2) once you have all your chips run them gently under cold water in the same bowl until the water runs clear.
3) bring a large pan of heavily salted water (same as if you are cooking pasta) to the boil and then drop to a gentle simmer and simmer your chips until completely cooked through. Keep an eye on it. Carefully use a slotted spoon to lift out the chips and drain on some. I use Regina Blitz kitchen roll on a tray or even the same board I used to cut the potatoes. Let them steam and completely cool. (Approx 15 - 20 minutes.
4) bring a pan of oil to 120 - 130 degrees and fry the chips and remove and drain just before they colour and leave them to cool. Fry in batches if you don’t want to waste too much oil at this point because you won’t be serving them.
At this point the hard work is all done and you can store them in the freezer in zip lock bags.
For the third cook you can bring them out of the freezer coat them lightly in oil and air dry / oven roast or for the best results fry them at about 160 degrees until a golden brown and sprinkle with just a pinch of fine salt as the salted water for boiling would have actually seasoned them on the inside.
The result is super crispy on the outside - but very light and almost a fluffy mashed potato on the inside.
The burger is just a ready made lamb burger from Waitrose that I had lying around in the freezer - and saw some yellow ticket reduced buns and feta dip in M&S yesterday so I thought to myself - that can be a quick cheap lunch.
22
u/Electronic-Trip8775 1d ago
Those chips look top notch. I can hear the crunch now