Twice Cooked Chips Recipes

OVEN-ROASTED CHIPS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes - the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
• Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer - use two trays rather than overcrowd one.
• Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

HESTON BLUMENTHAL'S TRIPLE COOKED CHIPS

Steps:

• Place the cut chips into a bowl under running water for five minutes to wash the starch off.
• Place 2kg 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- to 30 minutes, depending on the potato).
• Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least one 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 10 centimetres) to 130ºC.
• Fry the chips in small batches until a light crust forms (approximately five 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 one hour. (At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for three days.)
• Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately seven minutes). Drain and sprinkle with sea salt.

THE BEST TWICE-COOKED CHIPS

Steps:

• Gather the ingredients.
• Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.
• Place the chips in a colander and rinse under cold running water until the water runs clear.
• Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.
• Drain the potatoes in a colander.
• Drain the potatoes thoroughly and then pat dry with paper towels. Remove as much moisture off of the potatoes to avoid splatter when putting them in the oil.
• Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and attach a deep-fry thermometer. Heat the oil to 320 F/160 C. Carefully lower some chips-about 2 handfuls-into the hot oil using a slotted metal utensil or deep-fry basket. Fry for about 3 minutes. Do not brown them. Let the oil come back to temperature between batches.
• Turn the chips out onto paper towels to drain. Keep them at room temperature until needed.
• Reheat the oil to 375 F/190 C and fry the chips once more until golden and crisp, 5 to 8 minutes.
• Drain and season with salt. Serve immediately and enjoy.

TWICE COOKED CHIPS

Steps:

• Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water & Pat dry with kitchen paper.
• Heat the oil in a deep fat fryer to 130°C. Carefully lower the chips into the hot oil & fry for 10 minutes or until cooked but not browned.
• Carefully remove the chips from the pan, set aside to drain on kitchen paper.
• Raise the oil temperature to 190°C. Lower the chips gently into the fryer and cook for 4-5 minutes, or until crisp and golden-brown.
• Remove from the fryer and drain. Serve sprinkled with sea salt and vinegar.

THE BEST CHIPS YOU HAVE EVER TASTED

Steps:

• Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
• Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
• Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)
• When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
• Tip into a serving dish and sprinkle with salt and vinegar to serve.

TRIPLE-COOKED CHIPS

Steps:

• Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan - make sure the chips have plenty of room so you can take them out easily.
• Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20-25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan - don't tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry.
• Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour - this will take about 5 minutes. Remove each batch when it's ready and set aside.
• Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1-2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately.

DEEP FRIED CHIPS

Steps:

• Cut potatoes into ~10mm square chips
• Cook chips at 140C in ~8cm of oil for 8minutes, making sure they're cooked through but before they start to colour
• Take out and drain, and heat oil to 180C (you could pause the cooking for a little while)
• Cook the chips until coloured nicely, if doing a lot you might need to cook in batches to avoid the oil cooling down too much.
• Remove with a slotted spoon and drain in a colander and salt.