The ultimate thrice-cooked chips

This method takes time but is well worth it!

Less than 1 hour

Serves 4-6

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  • 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


  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.


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