Here's how to make triple cooked chips but chef Chantelle Nicholson, from Tredwell's restaurant.
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00:00 Hello, I'm Chantel Nicholson, chef patron of Treadwells in London, and today I'm going
00:04 to show you how to make one of my favorite things, triple cooked chips, homemade.
00:08 So we're going to start with our potatoes.
00:13 A Maris Piper or a King Edward or a great chipping potato is what we need, something
00:18 not too starchy but also not too soft.
00:20 So we're just going to start by peeling these.
00:23 So once the potatoes are peeled, we're going to trim them up and chop them into long chips,
00:31 about 14 millimeters in diameter.
00:34 We want the chips an even thickness so they all cook together at the same time.
00:39 So we need to give these a good rinse to get all the starch off them, and then we're going
00:43 to steam them.
00:44 So pop them in the steamer, single layer, so they cook all evenly at the same time for
00:49 about 8 to 12 minutes to start with, then we're going to test them.
00:54 So keep checking the chips part way through until your knife goes through without any
00:59 resistance, then they're ready.
01:06 Drain off as much of the water as you can, and we're going to pop them into a container
01:11 and freeze them.
01:16 You want to freeze them until they're solid through, but they can stay in there for a
01:18 couple of days with no problems.
01:20 What it does is just dries them out so when you fry them off they get extra crispy.
01:27 So we've got our frozen chips which we're going to blanch in hot oil, 150 degrees, so
01:31 not quite as hot as you would normally fry, for a bit longer until they get a little touch
01:37 of goldenness on them.
01:40 Just be careful with the hot oil.
01:47 So after 8 to 10 minutes in the oil at 150, they're ready to come out, and we'll pop them
01:52 in the fridge again to dry out just a little bit further.
02:02 So our chips have had their second cook, now it's on to their third cook to make them triple
02:06 cook chips.
02:08 The oil we've turned up to 180 degrees, so a bit hotter this time, it's just going to
02:12 take a few minutes to get them nice and crispy on the outside.
02:21 So as you can see they're really golden now and going to be super crispy.
02:24 So we're going to take those out, pop them to absorbent paper, and it's important to
02:29 season them straight away so that the salt sticks to them whilst they're still hot.
02:43 There we have our triple cook chips.
02:44 [music]