Triple-Cooked Chips

Ingredients for Triple-Cooked Chips

• 1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)

• Groundnut or grapeseed oil

• Sal marinho

Place the cut chips into a bowl under running water for 5 minutes to wash the starch off.

Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20-30 minutes, depending on the potato).

Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least 1 hour to remove more moisture.

Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130°C. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.

Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)

Heat the oil in the deep-fat fryer or deep pan to 180°C and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with sea salt.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.