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!

 

TRIPLE-COOKED CHIPS

TAGS:
chips, potatoes
About the Author
Sarah Randell

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine - and only 50% of those are marmalade related! Her new book, Marmalade:A Bittersweet Cookbook is out now. She is also author of the delightful baking book, Family Baking and co-author of The Camper Van Cookbook and Camper Van Coast. 
  • Serves:
    4

Ingredients

  • 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

Method

  1. Cut the potatoes into 2cm-thick chips. Plunge them into a bowl of cold water, then drain – this helps to remove excess starch.
  2. Bring a large pan of salted water to the boil.
  3. Tip the chips into the boiling water; boil for 2 minutes. Drain and pat dry thoroughly.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
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