Tiffany Haney
Triple-cooked chips are a delicious treat that can be served with a variety of dishes, from steak and lobster to fish and chips. The triple-cooking method, first developed by Heston Blumenthal, involves cooking the chips three times at different temperatures to achieve the perfect texture: golden and crisp on the outside, soft and fluffy in the middle. While a deep fat fryer is commonly used, it is possible to make these superior chips without one. All you need is a large, heavy saucepan, a kitchen thermometer, and some flavourless oil with a high burning point, such as sunflower or vegetable oil.
How to make triple-cooked chips without a fryer
| Characteristics | Values |
|---|---|
| Potato type | Maris Piper, Dutch Agria, Fontaine, Maris Bard |
| Potato shape | 5x1cm, 2x6cm, 2x3cm, 6cm/2.5in long and 1.5cm/0.6in thick, 2 cm cross section |
| First boil | 10-15 minutes, 20-25 minutes, 20 minutes |
| First fry | 120-140 °C, 130 °C, 160 °C |
| Second fry | 180 °C, 190 °C |
| Third fry | 190 °C |
| Oil type | Vegetable, grapeseed, sunflower, groundnut, beef dripping |
| Extras | Glucose, bicarbonate of soda, garlic salt, chilli flakes, lemon, malt vinegar, sea salt, Cooks' Ingredients Gunpowder Spice Blend |
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What You'll Learn
Preparing the potatoes
Once the potatoes are cut and rinsed, they should be placed in a large saucepan and covered with cold water. The water should be seasoned with a generous amount of salt. The saucepan should be placed on a stove on high heat, and the potatoes should be cooked until they are soft but still hold their shape. This usually takes around 10- 25 minutes, depending on the size of the chips. It is important to not overcook the potatoes, as they will continue to cook during the frying process.
After the potatoes are cooked, they need to be drained and cooled. This can be done by placing them on a cooling rack or a baking tray lined with a clean tea towel. The potatoes should be spaced out to allow for even cooling. Once they are cool, they need to be chilled in the fridge or freezer until they are completely cold. This step is crucial, as it helps the potatoes develop a crispy texture during the frying process.
It is important to use potatoes with high starch content for triple-cooked chips. Varieties such as Maris Piper, Dutch Agria, Fontaine, and Maris Bard potatoes are recommended by chefs for their ability to hold their shape and crisp up nicely on the edges while remaining soft on the inside.
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Boiling the potatoes
To make triple-cooked chips without a fryer, you'll need to start by boiling the potatoes. First, peel the potatoes and cut them into chip shapes. The size of the chips is up to you, but they should be relatively thick, ranging from 1 x 2 cm to 2 x 6 cm in dimension. Rinse the cut potatoes in cold water and continue rinsing until the water becomes cloudy. This step is crucial for removing excess starch from the potatoes.
Once the potatoes are rinsed, place them in a large pot and cover them with cold water. Add a generous amount of salt to the water. Place the pot on the stove and turn the heat to high. Start a timer for 20 minutes as soon as the heat is turned on. Keep an eye on the pot, and once the water starts boiling, turn the heat down to medium. The potatoes should be cooked until they are soft but still hold their shape. You can check this by poking them with a fork or knife; if the utensil slides in easily, the potatoes are ready.
After boiling, carefully remove the potatoes from the water using a slotted spoon. Avoid tipping them into a colander as they may fall apart. Place the potatoes on a cooling rack or a tray lined with a clean, dry tea towel to drain and cool. It's important to let them cool completely so that starch can crystallize on the surface, forming a white powdery coating. This step will help achieve the desired crispy texture in the next stages of cooking.
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Frying the potatoes for the first time
To make triple-cooked chips without a deep fat fryer, you'll need a large, heavy saucepan and a kitchen thermometer. The first round of frying is done at a low-ish temperature to crisp the outside of the chips and set the exterior without adding any colour.
First, peel the potatoes and cut them into chip shapes. The size of the chips is up to you, but they should be between 1 and 2.5 cm wide and 6 to 10 cm long. Rinse the chips under cold water until the water runs clear, then place them in a large saucepan. Cover the chips with cold water and place the pan on the stove on high heat. Once the water is boiling, turn the heat to medium. Simmer the chips gently for 10 to 25 minutes, until they are soft but not cooked all the way through. You can test this by poking them with a knife or fork; the chips should be tender but still retain their shape.
Remove the chips from the water with a slotted spoon and drain them on a plate lined with kitchen paper or a clean tea towel. It's important to let them cool completely so that starch begins to crystallise on the surface (you'll know it's ready when you see a white powdery coating). Then, chill the chips in the fridge or freezer until they are cold and dry. This will take at least 30 minutes, but you can also leave them in the fridge for up to three days before the second round of frying.
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Chilling the potatoes
To chill the potatoes effectively, start by removing them from the oil and placing them on a cooling rack or a plate lined with kitchen paper to absorb any excess oil. Let the chips cool down completely. It is important that the potatoes are not crowded during this process, as airflow is crucial for even cooling.
Once the chips have cooled to room temperature, transfer them to a refrigerator or freezer. Spread them out on a tray or in a container that allows for good air circulation. Leave the chips in the fridge until they are completely cold, dry, and firm. This step can be done up to a day in advance, making it convenient for preparing the chips ahead of time.
The chilling process helps to remove moisture from the potatoes, which is key to achieving the desired crispy texture during the second fry. By chilling the potatoes, you are allowing the starch to crystallize on the surface, creating a coating that will turn deliciously crisp when fried again. This step also helps to ensure that the interior of the chips remains fluffy and soft, while the exterior becomes golden and crunchy.
After the chilling process, the potatoes are ready for their second fry. If you desire, you can also freeze the chips at this stage for later use. Simply place them in a zip-lock bag and store them in the freezer for up to 2 months. When you're ready to enjoy your triple-cooked chips, proceed to the final frying step, and you'll have perfectly crispy and fluffy chips ready to serve!
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Frying the potatoes for the second time
First, you'll need to heat your oil. If you're using a deep-fat fryer, set it to 180°C. If you're using a large saucepan, half-fill it with oil and heat to the same temperature. It's important to use a cooking thermometer to get the right temperature, but if you don't have one, there's a handy bread test you can do. Simply stick a small piece of bread into the oil, and if it browns in around 35 seconds, it's about 160-180°C.
Once your oil is at the right temperature, carefully place your chips into it. You can do this in batches to avoid overcrowding the fryer, which will cause the oil temperature to drop. Fry the chips for 4-6 minutes, or until they are golden and crispy. Use a slotted spoon to remove them from the oil and place them on a cooling rack or kitchen paper to drain.
If you want to freeze your chips after the second fry, now is the time to do it. Simply put them in a zip-lock bag and they'll last for up to 2 months in the freezer.
Before serving, sprinkle the chips with some flakey sea salt to taste.
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