Episode 3 of our potato series brings us to the triple-cooked chip. This is the crème da la crispy of all fries known for having a cracker crunch on the outside while still maintaining a fluffy and featherlight interior. When attempting the triple-cooked chips, it is essential to use the right type of potato. You are looking for a potato that is a combination of waxy and flourly. The Sifra, Valor, Fianna, VDP and BP1 potatoes are all suitable as they retain their structural integrity when cooked.
- Cooking oil
- Coarse sea salt
Step 1: Blanch
- Run the cut chips under water for roughly 4 to 5 minutes, to remove the starch.
- Fill a large saucepan with cold water and add the chips
- Bring to a simmer over a medium heat, par-boiling the chips.
- After roughly 30 minutes, carefully remove the chips and place them on a cooling rack.
- Once the chips are room temperature, place them in the freeze for an hour.
Step 2: Fry
- Heat oil in a deep frying pan, bringing the temperature to 130 degrees C.
- In batches, start frying the chips. After 5 minutes they should start forming crusty exterior.
- Remove from oil and pat dry with a paper towel.
- Place in freezer again for at least one hour.
Step 3: Fry again.
- Reheat the oil to 180 degrees C.
- In batches, fry the chips again for roughly 7 minutes or until golden brown.
- Remove from pan and sprinkle with sea salt.