Triple Cooked Chips: A Recipe History and Guide
Triple Cooked Chips have become a culinary staple for those who appreciate the perfect balance between a crispy exterior and a fluffy interior. Often associated with gourmet dining and Michelin-starred restaurants, this dish has transformed the way people approach one of the most beloved side dishes: chips (or fries, depending on your location). Originally popularised by renowned British chef Heston Blumenthal, triple cooked chips have made their way from fine dining into home kitchens, thanks to their exceptional texture and irresistible crunch.
The History Behind Triple Cooked Chips
The method behind triple cooked chips was developed by Heston Blumenthal at The Fat Duck, his three-Michelin-star restaurant in Bray, England. Blumenthal was in search of the ultimate chip – one that was both crisp on the outside and perfectly soft inside. After extensive experimentation, he devised a three-step process that involved boiling, freezing, and then frying the potatoes twice. This method drew from both scientific precision and culinary innovation, making it an iconic technique in modern British cooking.
Triple Cooked Chips at Home
For home cooks, making triple cooked chips may seem like a gourmet challenge, but it’s surprisingly simple once you master the process. The dish has become a popular recipe for food enthusiasts who want to bring restaurant-quality results into their own kitchens. With the right ingredients and technique, you can replicate the light, crisp exterior and melt-in-your-mouth centre of these iconic chips.
Triple cooked chips have revolutionized the humble potato into a gourmet sensation. With a rich history rooted in culinary science and a method that’s easier to replicate at home than it seems, this dish is a must-try for any home cook. Whether you’re serving them alongside a steak, fish, or on their own, mastering the triple cooked chip technique will elevate your home-cooked meals to restaurant-quality status.
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PrintTripled Cooked Chips
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 10 minutes
Ingredients
- Agria potatoes
- Oil for frying
- Sea salt
Instructions
- Cut the potatoes: peel and cut the potatoes into chips with about a 2 cm square cross-section.
- Simmer the chips: place the cut potatoes into a pot of cold water. Put the pot on medium heat and bring it to a simmer. Cook until the chips are almost falling apart, which should take approximately 20 to 30 minutes, depending on the type of potato.
- Remove Starch: while simmering, use a ladle to skim off any potato starch that floats to the top and discard it.
- Dry the chips: carefully remove the chips with a spider or slotted spoon and place them on a cooling rack to dry out. Then, place them in the freezer for at least one hour to remove more moisture.
- First fry: Heat a deep-fat fryer or a deep pan with oil to a depth of around 10 centimetres. Bring the oil to a temperature of 140ºC. Fry the chips in small batches until a light crust forms, which should take approximately five minutes. Remove the chips from the oil and drain them on kitchen paper.
- Freeze again: Place the chips on a cooling rack and put them back in the freezer for at least one hour. (At this stage, the chips can be kept in the fridge for up to three days if you don’t plan to cook and serve them immediately.)
- Second fry: Heat the oil in the deep-fat fryer or deep pan to 190ºC. Fry the chips until they are golden brown, which should take about seven minutes.
- Season and serve: Drain the chips, sprinkle them with sea salt, and serve immediately.
