Triple-Cooked Chips
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
34
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Place the cut chips into a bowl under running water for 5 minutes to wash the starch off
2
Place 2kg cold tap water in a large saucepan and add the potatoes
3
Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20-30 minutes, depending on the potato)
4
Carefully remove the cooked chips and place them on a cooling rack to dry out
5
Then place in the freezer for at least 1 hour to remove more moisture
6
Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130°C
7
Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper
8
Put the potatoes on a cooling rack and place in the freezer for at least 1 hour
9
(At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for 3 days
10
) Heat the oil in the deep-fat fryer or deep pan to 180°C and fry the chips until golden (approximately 7 minutes)
11
Drain and sprinkle with sea salt
12
Place the cut chips into a bowl under running water for 5 minutes to wash the starch off
13
Place 2kg cold tap water in a large saucepan and add the potatoes
14
Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20-30 minutes, depending on the potato)
15
Carefully remove the cooked chips and place them on a cooling rack to dry out
16
Then place in the freezer for at least 1 hour to remove more moisture
17
Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130°C
18
Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper
19
Put the potatoes on a cooling rack and place in the freezer for at least 1 hour
20
(At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for 3 days
21
) Heat the oil in the deep-fat fryer or deep pan to 180°C and fry the chips until golden (approximately 7 minutes)
22
Drain and sprinkle with sea salt