Heston’s triple-cooked chips

Serves 6

Ingredients

1kg Maris Piper potatoes, peeled and cut into chips (approx 2cm by 2cm by 6cm) Groundnut or grapeseed oil Sea salt

Method

Place the cut chips into a bowl under running water for 5 minutes, to wash off the starch. Place 2kg cold tap water in a large saucepan and add the chips. Place the pan over a medium heat, bring to the boil and simmer until the chips are almost falling apart (about 10 minutes, depending on the potato).

Carefully remove the cooked chips and place them on a cooling rack to dry out and cool. 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 about 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 4–5 minutes). Drain and sprinkle with the sea salt.