You would have seen the gourmet burger I cooked recently. As a side I wanted to have a second attempt at Heston Blumenthal's Triple Cooked Chips. I've seen the recipe in a couple places, including Selector Magazine and Heston's own Heston Blumenthal at Home. They are super crunchy and very fluffy. The perfect chip, really.
These chips aren't technically difficult but they are definitely time-consuming, if done correctly.
You'll need, in addition to a deep fryer:
- 1kg potatoes (firm variety)
- Canola oil
- Sea salt
Peel and cut the chips into approximately 6cm lengths. Run under cold water for five minutes to remove the starch. Boil the chips in a large pan of water until they are almost falling apart. This will be approximately 20 - 30 minutes.
Remove the chips and place on a rack and put in the freezer for at least an hour. Remove from the freezer and deep fry at 130C for five minutes. Remove and drain on paper towel. Add back to the rack and place in the freezer for at least another hour.
Place in the deep fryer at 180C for seven minutes and then remove and drain. Add sea salt and serve!