For some reason, triple cooked chips have no equal!

DSC00698By accident, having once cooked too many, I froze half a batch after the first fry, the result when they were finished was even better! (If I had to guess, I would suppose freezing them breaks down the potato – resulting in a fluffier centre and more ridges on the surface.)

Here are 2 ways of cooking chips: triple fried or oven cooked wedges. I would recommend flavouring the wedges – I added suggestions after the recipe.

Ingredients: (serves 6)

  • Approx. 450 g / 1 lb. floury potatoes (e.g. Maris Piper, Desiree, or King Edward)
  • Oil
  • Salt

Method 1 (Deep fried)

  1. Cut the chips to the desired size. (For example, for a medium potato into 3 slices, and then each slice in to 3 slices)
  2. Put the cut chips into a bowl of water to wash the starch off.
  3. Place the chips into a pan of cold water, and bring to the boil. Cook for ~10 minutes, or until the chips are cooked but still firm.
  4. Carefully remove the cooked chips and place them on a cake rack to dry out. Then place in the fridge for at least 1 hour to reduce the moisture.
  5. Heat a deep-fat fryer or a pan (no more than half filled with oil) to a depth of around 10cm to 130ºC. Fry the chips until a slight crust forms (about 5 minutes). Remove from the oil and drain on kitchen paper.
  6. (At this point, they can be frozen – which will actually improve them! Given the hassle, its worth doing 2 batches at once.)
  7. Put the potatoes on a cooling rack and place in the fridge for at least 1 hour.
  8. Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.

Method 2 (Oven cooked)

  1. Pre-heat the oven to 230°C, gas mark 8, 450°F.
  2. Wash the potatoes thoroughly, then dry as much as possible.
  3. Leaving the skin on, slice them in half lengthways and then cut them lengthways into 2.5 cm thick wedges.
  4. Put the cut chips into a bowl of water to wash the starch off.
  5. Place the chips into a pan of cold water, and bring to the boil. Cook for 10-15 minutes, or until the chips are cooked but still firm.
  6. Dry them in a cloth, then place in a large bowl with the oil and a sprinkling of salt.
  7. Toss them, then spread them out on the baking tray and place on a high shelf to roast for about 30 minutes or until they are golden brown and crisp.

Optional – when tossing the wedges add:

  • paprika
  • garlic powder
  • onion powder
  • oregano
  • thyme
  • chilli / cayenne pepper
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