Nothing beats the taste and texture of a triple cooked chip. The crunchy outer layer, the soft inside– and easier to make than you may think! These chips are the perfect pairing for Tom's baked salmon.
Ingredients
Method
Step 1
Peel the potatoes and cut them into thick chips. Place them into a large bowl, cover them with water and wash well, then drain.
Step 2
Bring a large saucepan of water up to a simmer. Once simmering, season generously with salt then add the potato chips. Cook the potatoes gently for 6-7 minutes or until they are just tender. Take care not to boil them or they will start to disintegrate. Remove from the heat and carefully lift the potatoes with a slotted spoon out of the water and onto a wire rack, placing them in a single layer to cool completely.
Step 3
When the potatoes are cool, half fill a large saucepan with vegetable oil. Attach a sugar thermometer to the pan and heat until the oil reaches 140°C. Carefully add the potatoes to the oil in small batches and cook for around 10-15 minutes or until the chips form a light golden crust. Remove them from the oil and lay them onto a wire rack to drain.
Step 4
When you are almost ready to serve, heat the oil up to 180°C and cook the chips in batches again for another 4-5 minutes or until they reach a deep golden-brown colour. Place onto a tray and season with salt then transfer to a serving dish.
Tom's Tip:
These can be made ahead and reheated in the oven at 180°C fan for 8-10 minutes before serving.
