Triple Cooked Fries with Welsh Maris Piper Potatoes
Okay, so we all love chips once in a while, right? Welcome to our ultimate Triple Cooked Fries recipe using light and fluffy Welsh Maris Piper Potatoes.
Whether served on the side with steak, a classic fish and chip supper or a big bowl with plenty of sauce on the side for the big game, we’ve all got a weakness for a slice of fried potato.
We’ve all heard about the infamous superiority of the ‘triple cooked chip’, so why not take the plunge and find out what all the fuss is about with this delicious recipe…
- 1 hr 30 minutes
- Serves 6
- 1kg Maris Piper Potatoes
- Vegetable oil for Frying – you will need a Deep Fat Fryer.
- Peel the potatoes and cut into chunks approx. 5cm long and 1/2cm wide.
- Once prepped, pop the sliced potatoes into a colander and rinse under cold water until the water runs clear, removing some of the starch.
- Add the fries to a large saucepan filled with cold water and bring to a gentle simmer. Cook the slices for approximately 5 minutes, or until they are soft to touch, but not cooked all the way through.
- Drain the saucepan and transfer the fries to a bowl. Pop the fries into the fridge for at least 30 minutes. You will want the fries to be dry and cold.
- Pre-heat your deep fat fryer to 130°C.
- Fry the potatoes in batches for approximately 5-6 minutes, until they gain a ‘crust’, but there is no colouration. Remove the chips and place on a baking tray. Pop the tray back in the fridge for another 30 minutes.
- Turn the deep fat fryer up to 180°C.
- Deep-fry the fries in batches for a second time, this time for 3-4 minutes until the fries are crisp and golden. Take care to not overcrowd the fryer, as this will reduce the temperature of the oil.
- Remove the fries and place on kitchen towel to absorb any excess oil from the cooking process.
- Pop the chips in a bowl and sprinkle with a good pinch of Welsh sea salt to serve.
You can undertake parts 1 and 2 of this Triple Cooked Chips recipe well in advance if you are expecting guests. Leave the lightly coated fries in the fridge to remain cool until you are ready to fry them for their final 5 minutes.