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Heston Blumenthal's triple cooked chips recipe
- Cuisine: English
- Serves 6
Heston Blumenthal: "These chips are one of my proudest legacies! You see them on menus up and down the country now but the original recipe came out of endless experimenting at home long before I even opened the Fat Duck. The first secret is cooking the chips until they are almost falling apart as the cracks are what makes them so crispy. The second secret is allowing the chips to steam dry then sit in the freezer for an hour to get rid of as much moisture as possible. The final secret is to cook the chips in very hot oil for a crispy, glass-like crust."
Ingredients
1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)Groundnut or grapeseed oil
Salt
Preparation
Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).
Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.
Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.
If you enjoyed this Heston Blumenthal's triple cooked chips recipe then browse more English recipes, side dish recipes, vegetarian recipes, how to cook like heston recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.
English Restaurants
Displaying 10 of 68 English Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Prince Albert Bar | Broadbeach | |
| 2. | Chesser Cellar | Adelaide | |
| 3. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 4. | Fenix | Richmond | |
| 5. | Restaurant Balzac | Randwick | |
| 6. | Slug 'n' Lettuce Tavern | Parafield Gardens | |
| 7. | Four In Hand Hotel | Paddington | |
| 8. | The Lord Dudley Hotel | Woollahra | |
| 9. | Moon and Sixpence | Perth | |
| 10. | Bistrode CBD | Sydney |
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