Triple Cooked Chips
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Triple cooked chips are a culinary delight, known for their crispy exterior and fluffy interior. This recipe involves three key cooking stages: poaching in flavored water, blanching in oil, and finally deep frying to achieve the perfect crunch.
01:00:00 total
Serves 4
medium
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Ingredients
- Agria potatoes - watch the video to see (lightly peeled)
- Garlic - watch the video to see (for water infusion)
- Herbs - watch the video to see (for water infusion)
- Fine salt - to taste
- Oil - watch the video to see (for frying)
Instructions
- Prepare Potatoes: Lightly peel the Agria potatoes, perfect for frying.
- Poach Potatoes: Poach the potatoes in water that's been infused with garlic and herbs. Cook them at a shimmering temperature, stirring vigorously.
- Cool and Blanch: After poaching, drain and cool the potatoes until they're super cold. Blanch them in boiling oil at 130°C (266°F) for 8 to 10 minutes.
- Freeze: Post-blanching, put the potatoes into the freezer.
- Final Fry: Fry the potatoes at 190°C (374°F) for about 4 and 1/2 minutes until crispy.
- Season: Season the chips with fine salt. Avoid using molding salt as it doesn't stick to the chips well.
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