Triple Cooked Fries

Method

1. Peel the potatoes and cut into chunks approx. 5cm long and 1/2cm wide.
2. Once prepped, pop the sliced potatoes into a colander and rinse under cold water until the water runs clear, removing some of the starch.
3. 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.
4. 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.
5. Pre-heat your deep fat fryer to 130°C.
6. 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.
7. Turn the deep fat fryer up to 180°C.
8. 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.
9. Remove the fries and place on kitchen towel to absorb any excess oil from the cooking process.
10. Pop the chips in a bowl and sprinkle with a good pinch of Welsh sea salt to serve.