Here's how to make triple cooked chips but chef Chantelle Nicholson, from Tredwell's restaurant.
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00:00Hello, I'm Chantal Nicholson, Chef Patron of Treadwells in London,
00:03and today I'm going to show you how to make one of my favourite things,
00:06triple cooked chips, homemade.
00:11So we're going to start with our potatoes.
00:13A Maris Piper or a King Edward or a great chipping potato is what we need,
00:17something not too starchy but also not too soft.
00:20So we're just going to start by peeling these.
00:22So once the potatoes are peeled we're going to trim them up and chop them into
00:31long chips about 14 millimetres in diameter.
00:36We want the chips an even thickness so they all cook together at the same time.
00:40So we need to give these a good rinse to get all the starch off them
00:43and then we're going to steam them.
00:44So pop them in the steamer, single layer,
00:47so they cook all evenly at the same time for about 8 to 12 minutes to start with,
00:52then we're going to test them.
00:54So keep checking the chips part way through
00:57until your knife goes through without any resistance, then they're ready.
01:06Drain off as much of the water as you can
01:09and we're going to pop them into a container and freeze them.
01:16You want to freeze them until they're solid through
01:18but they can stay in there for a couple of days no problems.
01:20What it does is just dries them out so when you fry them off they get extra crispy.
01:27So we've got our frozen chips which we're going to blanch in hot oil,
01:30150 degrees, so not quite as hot as you would normally fry,
01:34for a bit longer till they get a little touch of goldenness on them.
01:40Just be careful with the hot oil.
01:42So after 8 to 10 minutes in the oil at 150, they're ready to come out
01:46and we'll pop them in the fridge again to dry out just a little bit further.
01:58So our chips have had their second cook,
01:59now it's on to their third cook to make them triple cook chips.
02:03The oil we've turned up to 180 degrees, so a bit hotter this time,
02:07So as you can see they're really golden now and maybe super crispy.
02:11So we're going to take those out, pop them to absorbent paper
02:14and it's important to season them straight away so that the
02:17salt sticks to them whilst they're still hot.
02:23So we've got our chips ready to go,
02:24we're going to pop them in the fridge again to dry out just a little bit further.
02:27So after 8 to 10 minutes in the oil at 150,
02:30they're ready to come out and we'll pop them in the fridge again to dry out just a little bit further.
02:34So there we have our triple cook chips.