Tom Kerridge Triple Cooked Chips Food

TRIPLE-COOKED CHIPS

Steps:

• Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan - make sure the chips have plenty of room so you can take them out easily.
• Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20-25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan - don't tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry.
• Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour - this will take about 5 minutes. Remove each batch when it's ready and set aside.
• Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1-2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately.

TRIPLE-COOKED CHIPS

Steps:

• Place the cut chips into a bowl under running water for 5 minutes to wash the starch off.
• Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the 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 more moisture.
• Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130°C. 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 cooling 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°C and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with sea salt.