The ultimate thrice-cooked chips

Ingredients:

• 8 (about 2kg) large chipping potatoes, peeled and cut into 1.5cm-thick chips          
• Vegetable oil, for deep-frying
• Fine salt or flavoured salt, for serving

Method:

1. Rinse chips under cold water until water runs clear to remove excess starch.              
2. Place chips in a large pot and cover completely in cold water.
3. Parcook on a medium heat for 10-15 minutes (take care not to boil).  
4. Remove with a slotted spoon and place on a cooling rack to drip-dry.              
5. Place the rack on a baking tray or chopping board and freeze for about 45 minutes. (This dries out the chips properly).
   
6. Fill a large pot with oil to about ¾ full and heat to about 130°C (use a thermometer).
7. Deep-fry chips in batches for about 5 minutes and drain on kitchen paper.                            
8. Set aside to cool slightly.          
9. Increase oil temperature to 180°C and deep-fry chips in batches for about 3-5 minutes, until golden and crispy.              
10. Drain on kitchen paper, sprinkle with salt and serve immediately.