Stunning thrice-cooked chips.

The Very Best Thrice Cooked Chips


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The Very Best Thrice Cooked Chips

This recipe will show you just how easy it is to make thrice cooked chips. First you blanch, then you fry, then you fry again! These chips would go perfectly with a lovely, juicy pork chop or with a deliciously short lamb pie.

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Introduction

Almost immediately within my first job in a pub, I ended up as its defacto barman. This meant that some of my first experiences of the pub were of the locals and their connection to the staff and to the pub itself, which quickly became my primary source of enjoyment in working there

Very quickly, I recall gaining the trust of a select group of those locals. They would soon ask me if I had ever tried the chips. I had not. They followed up by informing me that those chips were the very best they had ever had. When I finally got my chance to try them, I quickly came to agree. They were incredible.

In the following days, I tried to better understand the menu. People often asked me questions for which I had no answer and I really wanted that to change. One of the questions they asked most often was “What does T.C.C. mean?” The answer was Triple Cooked Chips.

I didn’t fully understand what that meant to begin with. They were just the words I said in response to a different particular combination of words. As time went on, however, I saw more of the kitchen and the walk in fridge. More and more chances came my way to see how the chefs worked and the practises they employed. I learned more and more about the techniques used in every area of the kitchen and of the meaning behind things like “Triple Cooked Chips.”

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About this recipe

I was first told how to make triple-cooked chips by one of those chefs at that restaurant. I didn’t fully understand the point of the triple cooking, but I attempted it anyway. First, I blanched the potatoes, then I cooled them back down. Next, I deep fried them on high for a little while and cooled them again. Finally, there was one last fry on a high heat and we were there!

The results were acceptable, especially for a first try. The chips were well cooked, nicely browned and tasted great. But they were soggy. They looked like they would be wonderful and crispy. But when you put them in your mouth and bit, they crumpled, rather than crunching.

Why?

Looking back, I think it’s because I used the wrong potatoes. Little details like those are the hardest things to consider before you start something new like this. More importantly, when you’ve done everything right and you get tripped up by a detail like that, that’s when you can lose interest and momentum. We don’t do that here!

What we will do is follow roughly the same processes I outlined above. We’ll blanch, cool, fry, cool and fry again. Then we’ll pat them dry, salt them up and crunch our way through them like our lives depended on it!

Let’s get to work.



Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Stunning thrice-cooked chips.

The Very Best Thrice Cooked Chips

This recipe will show you just how easy it is to make thrice cooked chips. First you blanch, then you fry, then you fry again! These chips would go perfectly with a lovely, juicy pork chop or with a deliciously short lamb pie.
Prep Time 1 hr
Cook Time 30 mins
Course Main Course, Side Dish, Snack
Cuisine American, English, French
Servings 2

Ingredients
  

  • 4 Russet Potatoes
  • Salt

Instructions
 

  • Peel the potatoes and cut them into chip shapes. It doesn’t really matter how big those chips are, as long as they’re fairly uniform in size. The most important thing at this stage is that they all cook evenly and you won’t get that if they’re all different sizes.
  • Next you’ll want to simmer them in a pan of boiling water until the centre softens and the edges start to fluff up. I would argue that this is actually the most important part of the process because you need to strike a very important balance between being cooked all the way through and also not completely falling apart during the next couple of steps.
  • Drain the water and cool the chips first to room temperature and then in the fridge.
  • Once they’re ready, cook them in a deep fat fryer at 160c until they begin to brown and crisp up. Don’t be afraid to give them some time at this stage. As long as they don’t start to burn you’re perfectly safe.
  • Once they’re ready, remove them again and cool them all the way back down. Finally, put the chips back into the fryer at 180c until they’re really nice and crisp.
  • Pour them out into a large bowl with some salt and give them a little shake, then plate up either alone or with whatever main course you had in mind.
Keyword chips, thrice cooked chips, triple cooked chips

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