The Potato - A Series #3

The Potato - A Series #3

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.


  • Potato
  • 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.