The tastiest triple-cooked chips in town
It's national chip week and we couldn't let it pass by without sharing our recipe for the most amazing crunchy, fluffy triple-cooked chips. We love them sprinkled with garlic, parsley and salt, but they're just as good with a squeeze of ketchup or mayo on the side!
- 1kg King Edward, Maris Piper, Rooster or Charlotte potatoes, peeled
- 1.2 litres vegetable oil
- 2 garlic cloves, finely chopped
- a handful of finely chopped parsley
- sea salt flakes
- Cut the potatoes into 2cm-thick chips. Plunge them into a bowl of cold water, then drain – this helps to remove excess starch.
- Bring a large pan of salted water to the boil.
- Tip the chips into the boiling water; boil for 2 minutes. Drain and pat dry thoroughly.
- Dry the pan, then add a third of the vegetable oil to the pan. Heat it to 150°C or until a cube of bread dropped into the oil turns golden in 1 minute.
- Add the chips a handful at a time and fry for 3 minutes. Transfer them to kitchen paper using a slotted spoon; leave to cool.
- Reheat the oil to 150°C and fry the chips again, this time for 8-10 minutes or until crisp and golden. Mix together the garlic and parsley.
- Using a slotted spoon, remove the chips from the hot oil. Drain on kitchen paper and sprinkle with the garlic, parsley and sea salt flakes. Tuck in!