How to make Triple-Cooked Chips

Step-by-step

1. Step 1

   Cut the potatoes into 1.5–2 cm chips, rinse under cold water, then soak for 20 minutes to remove surface starch.

   Look for: Water looks cloudy at first, then clearer after rinsing. Tip: Square off rounded sides if you want restaurant-style chips. Avoid: Uneven chips cook at different speeds and brown patchily.

2. Step 2

   Simmer the chips gently in salted water for 6–8 minutes until the edges are tender but the chips still hold together, or fry at 130°C for 7–8 minutes until cooked but uncoloured.

   Look for: A chip bends slightly at the edge but does not break apart. Tip: Use a spider or slotted spoon, not rough draining. Avoid: A rolling boil smashes the corners.

3. Step 3

   Lay the chips on a rack or tray, steam-dry, then chill uncovered for at least 30 minutes.

   Look for: Surfaces look dry and slightly leathery. Tip: Overnight chilling gives the best crust. Avoid: Frying damp chips is dangerous and prevents crisping.

4. Step 4

   Fry at 150°C for 5–6 minutes until a pale crust forms but the chips are still blond.

   Look for: The surface feels set and slightly blistered. Tip: Work in small batches so the oil recovers quickly. Avoid: Letting them brown now means they may over-colour in the final fry.

5. Step 5

   Raise the oil to 180°C and fry for 3–5 minutes until deep golden and audibly crisp.

   Look for: Edges are blistered, golden and rigid. Tip: Shake the basket gently during frying. Avoid: Overcrowding drops the oil temperature and makes greasy chips.

6. Step 6

   Drain on a rack for 30 seconds, season immediately and serve hot.

   Look for: Crisp shell, fluffy middle, no oil pooling. Tip: Use a rack, then plate. Avoid: Leaving chips in a bowl steams the crust soft.