The BEST Triple Cooked Chips
Some things in life are worth the effort and I have to say these chips are truly to die for. Yes, the process is quite laboured but when my family and I tucked into these we almost broke down in tears they're so good.
Quite frankly the perfect chip - crunchy exterior, fluffy interior and an incredible addition to almost any meal. These beauties will impress chip lovers everywhere and provide you with a huge sense of achievement. Definitely worth trying out!
The BEST Triple Cooked Chips
1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
Groundnut or rapeseed oil
Salt
Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.
Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).
Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.
Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain on kitchen paper and sprinkle with salt.
Quite frankly the perfect chip - crunchy exterior, fluffy interior and an incredible addition to almost any meal. These beauties will impress chip lovers everywhere and provide you with a huge sense of achievement. Definitely worth trying out!
The BEST Triple Cooked Chips
1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
Groundnut or rapeseed oil
Salt
Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.
Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).
Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.
Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain on kitchen paper and sprinkle with salt.
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