Who'd of thought the humble British Chip could be improved upon? Heston Blumenthal that's who!
Boiling, refrigerating, frying, refrigerating and frying again - is it really worth the effort and time? Lets find out..
Portions: 1-2
Ingredients
- Potatoes Suitable for Chips
- Oil for Deep Frying in
- Salt
Equipment
- Deep Fat Fryer
- Peeler
- Chopping Board
- Knife
Instructions
- Peel and cut the potatoes in to chunky chips (around 2cm in diameter is perfect)
- Rinse in cold water
- Drain and rinse again
- Repeat step 3 until the water is clear
- Place the chips in a saucepan of boiling water
- On a medium heat, bring to a simmer (not a boil) and simmer for 20-30 minutes
- When the chips are starting to fall apart, remove them from the pan and place on a cooling rack to dry
- When dry and at room temperature, place in the fridge until they are chilled
- Remove the chips from the fridge and using a fork, carefully rough up all of the edges of each chip
- In small batches, deep fry at 140°C until a light crust forms - this should take around 5 minutes to achieve
- Remove the chips from the fryer and place on a kitchen towel to drain
- Place back on the rack and put back in the fridge until they are chilled
It's at this point you can either cook them ready to be served or they can go in the fridge for up to 3 days before completing the next steps - Deep fry at 190°C until golden brown (4 minutes approx cooking time)
- Drain, sprinkle with fine salt and serve!
Serving Suggestion(s)
Serve with ketchup or they go great with battered fish!
So, was it worth all the hassle? In a word, yes! They are the crunchiest and fluffiest chips I have ever had! The crispy outside is surprisingly light (I thought it would be quite hard to bite in to but they're not) and you wont need too many of them to enjoy them.
Chefs Spoils
In the process of making these triple cooked chips there were some chips that didn't make it on to the place (purely for aesthetic reasons) but I cooked them any way and had them as a chefs treat!
What I didn't do though, is cook these 3 times, instead of blanching them in oil at 140°C (step 10) I cooked them at 190°C until golden brown and they were delicious so this is probably how I will cook chips in the future as they were 90% similar to triple to the triple cooked ones I made.