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. She is also author of the delightful baking book, Family Baking and co-author of The Camper Van Cookbook and Camper Van Coast. Her new book, Marmalade:A Bittersweet Cookbook will be out in November 2014.
  • 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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