Chips (Deep Fried)

directions:

1. 1

   these triple cooked chips need to be made well in advance of cooking.

2. 2

   to chop the potatoes into chips, cut initially into 1cm thick slices. then lay flat and cut again into 1cm batons. peeling is optional. soak the chips in water to rinse off their starch.

3. 3

   bring a large pot of salted water to a boil. add the chips and set a timer for 8 mins. you are aiming to cook the chips until just barely cooked through, they will be very delicate when cooked but should still hold their own weight if held. 8 mins may be too short depending on cut size, but you should check regularly after 8 mins - it is very easy to overcook these chips.

4. 4

   lay the chips out on a tray to cool. put them in the fridge or outside if you can. the chips need to fully cool so they are no longer steaming. gently toss the chips when cooled to fluff up the edges.

5. 5

   get a pot of oil on the stove heating to 150°C. drop in your first batch of chips and the temp will drop. we are aiming to cook for 3-4 mins at 140°C.

6. 6

   remove from the oil to drain. they should be pale after the first fry. let the oil come back up to temp before dropping in your 2nd batch.

7. 7

   allow the chips to cool completely (put them in the freezer if you can). these chips can be made in advance up to this point, and left in the freezer.

8. 8

   when ready to cook, heat the oil to 180°C and fry the chips in batches for another 3 mins or so until golden. leave to drain and toss with salt to taste.