Triple-Cooked Chips Recipe

By The Cooking World, Editorial Staff

September 24, 2021

Heston Blumenthal Triple-Cooked Chips Recipe

For today's We Cook Book Recipe, we decided to bring you the famous Triple-Cooked Chips Recipe from Heston Blumenthal at Home cookbook.

Heston as become obsessed with chips around 1992, even before he opened the Fat Duck, and this is probably his first iconic recipe. Since then, these chips have been appearing in restaurants and pubs all over the place. Achieving the crisp, glass-like exterior depends on getting rid of moisture from the portão and creating little cracks in the surface where the oil will collect and harden, making it crunchy.

PREP TIME

10 minutes

COOK TIME

12 minutes

serves

Ingredients

1 kg (35 oz) Maris Piper potatoes, peeled and cut into chips (approx. 2 x 2 x 6 cm (0.8 x 0.8 x 2 inches))
Sea salt

Special Equipment

Large Bowl
Large Saucepan
Cooling Rack
Deep-Fat Fryer
Digital Scale

Instructions

Place the cut chips into a bowl under running water for 5 minutes to wash the starch off.
Place 2 kg (70 oz) cold tap water in a large saucepan and add the potatoes. Place the pan over medium heat and simmer until chips are almost falling apart (approximately 20 - 30 minutes, depending on the potato).
Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least 1 hour to remove moisture.
Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 cm (4 inches)) to 130 ºC (266 ºF). Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
Put the potatoes on a rolling rack and place in the freezer for at least 1 hour. (At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for 3 days).
Heat the oil in the deep-fat fryer or deep pan to 180 ºC (350 ºF) and fry the chips until golden (approximately 7 minutes). Drain and sprinlçe with sea salt.