Triple Cooked Chips
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Crispy and perfectly seasoned triple cooked chips, served with a sriracha mayo dip.
01:00:00 total
Serves 4
medium
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Ingredients
- potatoes - watch the video to see (cut into large chip shapes, approximately 1 and 1/2 cm in thickness)
- salt - watch the video to see (for boiling water and seasoning)
- oil - watch the video to see (for frying)
- sriracha - watch the video to see (adjust to taste)
- mayonnaise - watch the video to see (homemade or shop-bought)
Instructions
- Prepare Potatoes: Cut potatoes into large chip shapes, approximately 1 and 1/2 cm in thickness.
- 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.
- Dry Potatoes: Remove the potatoes and place onto a drying wrap. Place into a blast chiller (or allow to steam dry) to dry.
- 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.
- 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.
- Season Chips: Remove, drain on paper, and season liberally with fine salt.
- Prepare Sriracha Mayo Dip: Add some sriracha to either homemade mayo or shop-bought mayo. Mix well.
- Serve: Dunk the chips in the sriracha mayo dip and serve.
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