Triple-cooked chips

Triple-cooked chips

With crisp, golden skins and light, fluffy insides, our chunky triple-cooked chips are as close to perfection as it gets – season with sea salt flakes for a delicious finish
  • Total:
  • Serves: 4 persons



  1. Step 1

    Cut the potatoes into 1½cm-thick chips. Cook the chips in a large pan of boiling salted water for 5 minutes until just tender at the edges. Drain well, then cool on baking trays lined with kitchen paper.
  2. Step 2

    Fill a large, deep pan no more than a third full with oil and heat to 130C or until a cube of bread browns in 1 minute. Cook the chips in batches for 7 minutes each batch, or until lightly golden brown and just crisp. Drain on sheets of kitchen paper.
  3. Step 3

    Turn up the heat so the oil reaches 180C or until a cube of bread browns in 30 seconds. Fry the chips again in batches for 2-3 minutes each batch until deeply golden brown. Drain on kitchen paper and season with sea salt flakes.