Triple Cooked Chunky Chips

These take a while but are so worth it!

Serves 4

INGRIEDIENTS:

6 extra large Maris Piper Potatoes
Sunflower oil (enough to be able to deep fry)
Sea Salt
Pepper

WHAT TO DO:

Wash and peel the potatoes and cut in to equal sized chips (about 5" length, 2" width). Put them in a pan and fill with cold water (you want to wash off the starch) drain the water and refresh the pan with cold water. Then put the pan on the heat until boiling. Simmer for around 15 mins or until the potatoes looked cooked (you want them to be close to breaking up as this what gives you soft fluffiness inside the chips!)

Once cooked take them out and place on a cooling rack, then put in your freezer for 1hr...freezer?...an hour?!!! Yes, this takes the moisture away, so when you fry them they go mega crispy (I could go in to this scientifically but I have a life so...nah!).

While the chips are in the freezer heat your deep fat fryer to 140 degrees. Place the chips in the fryer for 5 mins, your looking for the chips not to colour but to produce a light skin on them.

  HANDY TIP:

Do them in batches, so less chance of them breaking. There is no rush at this stage as they are going back into the freezer.

Once done, place on the rack and put back into the freezer for an hour, Heat the oil to the Max, remove the chips from the freezer and deep fry for 7 minutes (do in batches again).

Remove from fryer, sprinkle with sea salt and pepper... and ENJOY!

Recipe from Heston Blumenthal

Photo's by Rach Grice