Triple-cooked chips

These are inspired by the one and only Heston Blumenthal. Three steps to the perfect chip - the result of Heston’s countless hours of experimenting in his own home, well before he opened Fat Duck.

Credit: Danielle Abou Karam

• serves

  6

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• 1 kg extra-large Russet potatoes
• Grapeseed oil, for deep - frying 
• Salt

Chilling/freezing time: 2 hours

Instructions

1. Peel the potatoes and cut into 2 cm x 6 cm chips. Fill a large saucepan with cold water, add the potatoes and bring to a simmer over medium heat. Cook for about 20-30 minutes or until tender and almost falling apart.
2. Carefully remove the chips from the water and place in single layer on a wire rack over a tray. Place in the freezer for 1 hour.
3. Heat the oil in a deep-fryer or a deep saucepan to 130˚C.  Fry the chips in small batches for about 5 minutes or until a light crust forms. Remove from the oil and drain on a wire rack. Return to the freezer for another hour.  
4. Re-heat the oil in the deep fryer or saucepan to 180˚C and fry the chips for about 7 minutes or until golden and crisp. Drain on paper towel and season with salt.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.