Triple Cooked Chips
- serving for 3-4
- 2 hours
- deep-bottom pan, rack
For Fries
Main Ingredient
Maris piper potato 1kg
Others
cold water
salt
Seasoning
sea salt to taste
Directions
Peel the potatoes and square them off
Cut into even sized chips 2cm square roughly
Rinse in cold water
Add to a pan of cold salted water and bring to a gentle boil for 10 mins until the chips are just fork tender
Drain and chill on a wire rack uncovered in a fridge
Heat the oil to 130c fry for 8 mins dry again in fridge/freezer
Heat the oil to 175c fry 4 mins
Sprinkle with sea salt and serve immediately
Principles
- Rinse potatoes: remove the exterior starch result in more rigid, less sticky and crispier crust
- 1st frying: remove moisture of food
- 2nd frying: causes the starch to “retrograde” and be absorbed into the potatoes result in crisper exterior and fluffier interior
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Saving the trim for something else like soup
- Fries can be kept after 1st fry in fridge/freezer til you need them
credit to chefthombateman