Triple-cooked chips

Ingredients for 4 servings:

• 800 g floury potatoes
• e.g. oil for frying or brushing
• Salt
• 1 garlic clove(s), quartered, can be omitted
• 1 pinch of turmeric, if desired
• 1 pinch of sweet paprika powder, if desired.

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Triple-cooked French fries. For version A, you need a deep fryer. For version B, the chips go in the oven.

For both versions, cut the peeled potatoes into even-sized sticks, approximately 6-10 cm long and just under 1 cm thick. Place them in cold water for 5 minutes, then change the water again to rinse off the starch. When the water remains clear, blanch the potatoes in lightly salted water—just a pinch per liter—for about 8 minutes. This gives floury potatoes a slightly roughened surface, which will then absorb the oil better. Now remove the chips with a ladle and spread them out on a large wire rack to drain. Once they have cooled slightly, place the potatoes on a large bowl or plate so they can lie side by side. Place them in the freezer for 30 minutes and then in the refrigerator for another 15 minutes. For version A, place the chips in a deep fryer at 130°C. Remove after about 8 minutes and remove any excess fat. Then return them to the freezer for 30 minutes and then back in the refrigerator for another 15 minutes. Now you can wait and do the final step right before eating, then finish frying at 175°C for another 8-10 minutes, season with salt and serve. This will give you crispy fries on the outside and very soft on the inside. For version B, place the chips next to each other on a non-stick baking tray, brush each one individually with a little oil and place in a 140°C fan-assisted oven for 9-10 minutes. Turn once, remove from the oven and place in the freezer for 30 minutes, then return to the refrigerator for another 15 minutes. Now place the chips back on a baking tray, spray them with salt water or brush them on. Then pour a little more oil over the chips and place them in a 200°C fan-assisted oven for another 8-10 minutes. Serve immediately while hot. For version B, you can also flavor the oil you are using the day before with a clove of garlic and some spices, such as turmeric and paprika powder. Remove the garlic before use. Triple-cooked chips were developed by Heston Blumenthal. Version A is very similar to this recipe, practically the home version. Fish and chips are the perfect dish for this recipe. Triple-cooked chips are now standard in English pubs.