You’ve all heard of them by now, Heston Blumenthal’s triple cooked chips have taken the world by storm. It seems every restaurant is serving up a rendition of this modern classic. To mess with the mighty chip was a brave move, but it paid off. This recipe is truly worth the hype.
I was fortunate to try these delights at Heston’s ‘pub’ in Bray – the Hinds Head. They were delicious, but perhaps a little undercooked for my liking – I thought I would try them at home.
It may seem like a lot of effort for a measly chip, but please make the effort, you will be truly rewarded.
Triple Cooked Chips
1kg Maris Piper Potatoes, cut into chips of equal size.
3 Liters Groundnut or Vegetable Oil
1) Soak the chips in running water for 20 minutes to remove some of the starch.
2) Simmer the chips in salted water until just cooked, they shouldn’t be completely falling apart but should break with ease.
3) Lay the chips on a baking tray and transfer to the freezer for 1 hour.
4) Fry the chips in batches at 130C for 5-7 minutes until they are slightly ‘crunchy’ on the outside – they should not colour.
5) Lay the chips on kitchen roll on a baking tray and transfer to the fridge. They can be kept here for up to 3 days before serving.
6) Fry the chips at 180-190C until golden brown, approximately 7-8 minutes. Drain and sprinkle with flaked sea salt.
Eat them quick – they won’t last long!