Andrew Scott, Executive head chef at the Sudbury House Hotel, 56 London Street, Faringdon, 01367 241272, shares his top tips on the ultimate triple-cooked chip
I always use Maris Piper potatoes as they make a light fluffy centre and very crispy outside.
So start by washing the potatoes if muddy, then peel.
Cut into thick chips 2cm wide by 2cm deep and 8-10cm long (you will only need a few per portion).
There are two ways to do this: l First, process if you have a steamer then steam the chips for 7mins at 100c.
l If not, don’t panic – you can add to a pan of cold salted water and bring to a simmer until the chips are tender but still hold their shape.
After this initial process you need to ‘rough’ the chips up!
Place in a colander and shake around to create a rough edge.
This next step isn’t necessary but if you have time it will make a difference – place the roughed up chips on a tray and semi-freeze.
So whether you have semi-frozen them or they are coming from the colander, now cook them at 150C in a deep fat fryer till they turn a light brown. This should take about 5-7 mins.
The last step is to take the chips out and turn your fryer up to 180C. Once up to temperature, plunge the chips in to finish off to a gorgeous dark golden brown.
Drain on to kitchen paper and serve with your favourite table sauce and plenty of salt.
Top tip: Oh, I almost forgot... If you want total indulgence then forget vegetable oil in the fryer – use beef dripping!
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