Triple-cooked chips - how to get that crisp crunch into large cut chips!

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Hey there my lovely viewers! you may have seen last week that i cooked a gourmet burger recipe for you all which was a little different than my usual Indian cooking I do, well to go with that burger i also made these beautiful babies! crisp but at the same time thick and fluffy.

Ingredients:
Maris Piper potatoes (must have!)
2 medium sized potatoes per person should yield a good handful of these beauties.

Method:
Put a large stock pot or large saucepan full of water onto the boil, leave enough space so that it doesn't spill over when you add your chips.

Cut your Maris piper potatoes into long strips about 1.5 - 2 inches wide, cut down the entire length of the potato, they should be long AND thick. LEAVE THE SKIN ON you will not regret it!

Get them on the boil and leave them for a good 15 minutes on a rolling boil, they should come out once they are fluffy and slightly tender but firm enough to survive the deep fryer.

get your deep fryer or high walled saucepan full of your preferred frying oil and bring it up to 140C degrees. Fry for 8-10 minutes. until the edges have gone golden and they look almost done.

Remove the chips from the oil and let them rest for 5-10 minutes, turn the heat up on the oil to 180C degrees.

Once your oil has reached 180C you can add the chips back in, this double frying technique is what makes them SUPER CRISP! they only need 4-5 minutes now and when you take them back out they should look very golden brown.

remove them with a slotted spoon/spatula and try to remove as much oil as you can before tossing with plenty of salt to taste!

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Just a tip as a pro chef myself, you can freeze the potato after every step this takes out the moisture and makes them even crispier, so par boil, freeze for an hour, I do my second stage at 130 for 6 minutes, then freeze again, then final cook at 180 till done, normally 3 minutes.

bryngriffith

Oh my days, why did I click on this, I’m starving now, great channel pal

Pocketpatriot

Thank You. I made these today & they were perfectly delicious.

mariabelgrave

absolutely love this channel. you're helping a young british brown boy finally learn to cook a decent curry. can you please please do me a huge favour and show us to make a butter chicken so that i can cook it for my mums birthday and impress her. no problem if you cant though. thank you for your channel have a great day!

montysmithtyler

yes, chunky chips are my favourite. parboiling is a great idea. not peeling them helps spped things up and maybe it;s healtier not to mention no waste. how is it your are single? lol you;ve got it all goiipng on in your kitchen, totally immaculate. wonderful golden crunchy chips ...divine.

vaunmalone

I did this with sweet potatoes, turned out fantastic, thank Latif

davidpennington

Love your videos bro, will definitely drive up north to come and try your food soon.

jh

very good channel and you make it simple for people to make some of your yummy food and its super healthy aswell

billymoore

Thankyou for sharing your recipes with us, they look amazing 😍

nazneensafdar

That looks amazing! Thanks for sharing 👍

danielvaughan

Love your recipes mashaAllah mouth watering potatoe wedges.keep videos coming

foody

So much effort, I'll just come down to buy at yours

jackhon

The second cooking process is essentially still a blanching method. I would say 140c for the second cook is too high. Should be 130c max, ensuring minimal colour.

ashku