Triple Cooked Chips

Instructions

1. Prepare Potatoes: Cut potatoes into large chip shapes, approximately 1 and 1/2 cm in thickness.
2. Boil Potatoes: Place the cut potatoes into a cold pan of water with some salt. Bring up to a boil, skimming as it boils. Stir vigorously at the start to get some ridges in the potatoes.
3. Dry Potatoes: Remove the potatoes and place onto a drying wrap. Place into a blast chiller (or allow to steam dry) to dry.
4. First Fry: Heat some oil to 140°C. Lower in your chips gently and cook for around 10 minutes to form a light skin on the outside of the chip. Remove and let cool.
5. Second Fry: Once the chips are cool, turn up your oil to 190°C. Place your chips back in for the final crisp up. The hot oil will penetrate all of the nooks and crannies and give you a really crisp finished product.
6. Season Chips: Remove, drain on paper, and season liberally with fine salt.
7. Prepare Sriracha Mayo Dip: Add some sriracha to either homemade mayo or shop-bought mayo. Mix well.
8. Serve: Dunk the chips in the sriracha mayo dip and serve.