A metal oven tray lined with baking paper and filled with golden chunky chips, with a small pot of chunky sea salt

Triple-cooked chips

Name: Triple-cooked chips
Total time: 35 min
Yield: Serves 4 as a side
Ingredients: 1kg potatoes (we like Maris Piper or King Edward), peeled; vegetable oil, for deep-frying

Preparation and cooking time
- Total time35 mins
- + cooling
A little effort
Serves 4 as a side

Ingredients

1kg potatoes (we like Maris Piper or King Edward), peeled
vegetable oil, for deep-frying

Method

STEP 1
Cut the potatoes into 1½cm-thick chips. Cook the chips in a large pan of boiling salted water for 5 minutes until just tender at the edges. Drain well, then cool on baking trays lined with kitchen paper.
STEP 2
Fill a large, deep pan no more than a third full with oil and heat to 130C or until a cube of bread browns in 1 minute. Cook the chips in batches for 7 minutes each batch, or until lightly golden brown and just crisp. Drain on sheets of kitchen paper.
STEP 3
Turn up the heat so the oil reaches 180C or until a cube of bread browns in 30 seconds. Fry the chips again in batches for 2-3 minutes each batch until deeply golden brown. Drain on kitchen paper and season with sea salt flakes.