00:00Hello, I'm Chantelle Nicholson, Chef Patron of Treadwells in London, and today I'm going to show you how to make
00:04one of my favourite things, triple cooked chips, homemade.
00:11So we're going to start with our potatoes. A Maris Piper or a King Edward, or a great chipping potato
00:17is what we need, something not too starchy, but also not too soft.
00:20So we're just going to start by peeling these.
00:27So once the potatoes are peeled, we're going to trim them up and chop them into long chips, about 14
00:32millimetres in diameter.
00:36We want the chips in even thickness, so they all cook together at the same time.
00:40So we need to give these a good rinse to get all the starch off them, and then we're going
00:43to steam them.
00:45So pop them in the steamer, a single layer, so they cook all evenly at the same time, for about
00:508-12 minutes to start with,
00:52then we're going to test them.
00:54So keep checking the chips partway through, until your knife goes through without any resistance, then they're ready.
01:06Drain off as much of the water as you can, and we're going to pop them into a container, and
01:11freeze them.
01:16You want to freeze them until they're solid through, but they can stay in there for a couple of days,
01:19no problems.
01:20What it does is just dries them out, so when you fry them off, they get extra crispy.
01:26So we've got our frozen chips, which we're going to blanch in hot oil, 150 degrees, so not quite as
01:32hot as you would normally fry,
01:34for a bit longer, until they get a little touch of goldenness on them.
01:40Just be careful with the hot oil.
01:47So after 8-10 minutes, in the oil at 150, they're ready to come out, and we'll pop them in
01:52the fridge, again, to dry out just a little bit further.
02:02So our chips have had their second cook, now it's on to their third cook to make them triple-cooked
02:07chips.
02:08The oil, we've turned up to 180 degrees, so a bit hotter this time.
02:11It's just going to take a few minutes to get them nice and crispy on the outside.
02:21So as you can see, they're really golden now, and they're going to be super crispy, so we're going to
02:25take those out, pop them into absorbent paper.
02:28And it's important to season them straight away, so that the salt sticks to them, whilst they're still hot.
02:43There we have our triple-cooked chips.
