Triple Cooked Chips
Boil, freeze, fry, freeze, fry. Glassy crust, mash center.
Timing note: 4 hours
Triple Cooked Chips
Boil, freeze, fry, freeze, fry. Glassy crust, mash center.
Timing note: 4 hours
The Key Move
A fry is not just a potato thrown in oil
Leagues
Take This Recipe Into Leagues
Find an active challenge, vote, or challenge the current king.
The Setup
- Stockpot8+ qt
- Cutting Board
- Chef's Knife
The Mise en Place
3Your prep station before cooking begins
The Pantry (0/2)
Other (0/1)
My chips are soft and soggy, not crisp.
Ah, the dreaded sogginess! This usually means we didn't get all the moisture out. Remember, water is the enemy of crisp. Make sure you're really drying those potatoes thoroughly af…
My chips are burnt on the outside but still raw inside.
That's a classic sign that the oil got too hot too quickly for the second fry, or perhaps the initial low-temperature cook wasn't quite long enough.
Chef's Notes
For crispier chips, ensure potatoes are thoroughly dried after the first boil and before frying.
Don't overcrowd the fryer; fry chips in batches to maintain oil temperature and achieve a golden crisp.
Serve hot with your favorite aioli or a sprinkle of sea salt and fresh rosemary.
The Method
THE BOIL
Time-sensitiveBOIL cut chips in salted water with a splash of vinegar (30 mL). Cook until they are literally falling apart.
You want cracks on the surface. If they look smooth, keep boiling.
You want cracks on the surface. If they look smooth, keep boiling.
THE DRY (The Freezer)
Carefully remove and place on a rack. FREEZE for 1 hour.
Why? The cold air dries out the surface moisture. Dryness = Crunch.
THE BLANCH (Fry 1)
FRY at 265°F (130°C). This cooks the center without coloring the outside. Remove and drain.
THE REST
FREEZE again. Yes, again.
THE CRISP (Fry 2)
Time-sensitiveFRY at 375°F (190°C).
Deep golden brown. When you toss them in a metal bowl, they should sound like hollow glass ornaments hitting each other.
Related Techniques
Master These Next
Ratatouille
Vegetables arranged like dominoes, baked until melting.
Japanese Souffle Pancakes
Experience breakfast bliss with these light, airy Japanese Souffle Pancakes. Each bite is a cloud of sweet, jiggly perfection.
Sole Meunière
Dover Sole, brown butter, lemon, parsley. Do not blink.