Recipes, Side Dish Recipes

Triple-cooked chips

triple cooked chips served with steak and bernaise sauce


Shop the ingredients


  1. Cut the potatoes into the desired shape and size. This is purely a matter of preference. I like a medium-sized chip, not too chunky. Put them into a suitably sized pan and run them under the hottest water that your tap can produce. This is to wash away some of the starch from the potato. As they wash under the running water, move them around the pan. You will notice that the water is cloudy. Keep washing them until the water runs clean, then turn the tap to as cold as it will go and let it run for a minute.
  2. Tip away some of the water, so the pan isn’t too full, then season well with salt and set over a high heat. Bring the water to a simmer and cook for 10-15 minutes, depending on the thickness of the chips. You want to find the sweet spot — cooked and offering up some fluffy edges, but not too far so that they are disintegrating.
  3. Carefully drain off the chips into a colander (too rough a touch here will smash up the chips too much) and then tip them, again with care, onto a flat tray and leave them to cool.
  4. Once cooled, place the tray in the fridge and leave for 2 hours.
  5. Heat your fryer to 125°C, and in batches, ‘blanch’ the chips for 8 minutes. Lift out of the fryer, draining away as much excess oil as possible, and return to a tray.
  6. Once all the chips have been ‘blanched’, return them to the fridge.
  7. Turn the fryer up to 185°C and fry the chips in batches for about 5 minutes, or until golden, crispy, and delicious. Tip into a bowl lined with kitchen towel and season well with salt.