Triple Cooked Chips
Boil, freeze, fry, freeze, fry. Glassy crust, mash center.
240 min total, minimal dishes
Timing: 4 hours
Triple Cooked Chips
Boil, freeze, fry, freeze, fry. Glassy crust, mash center.
240 min total, minimal dishes
Timing: 4 hours
Key move
Choose high-starch potatoes, boil until almost done, cool to room then freeze, then fry in two stages: first at 130°C for internal gelatinization, second at 190°C for instant glassy crust.
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Larger text, ingredients in reach, and saved step progress while you cook.
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.
Over-boiling: If the potatoes disintegrate completely, they will absorb too much oil during frying.
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.
Uneven drying: Ensure chips are in a single layer on the rack to allow air circulation on all sides.
The surface of the chips should feel dry to the touch.
THE BLANCH (Fry 1)
FRY at 265°F (130°C). This cooks the center without coloring the outside. Remove and drain.
Breakage: The chips are fragile at this stage; handle gently when removing from the oil.
Chips should be cooked through but still pale in color.
THE REST
FREEZE again. Yes, again.
Moisture buildup: Ensure the chips are completely cool before freezing to prevent ice crystals from forming on the surface.
Chips should be frozen solid.
THE CRISP (Fry 2)
Time-sensitiveFRY at 375°F (190°C).
Oil Temperature Drop: Overcrowding the basket will lead to greasy, limp chips instead of a glassy crust.
Deep golden brown. When you toss them in a metal bowl, they should sound like hollow glass ornaments hitting each other.
