Dish

Triple-Cooked Chips

Triple-cooked chips are made by first boiling the potatoes until they are tender. The potatoes are then cut into thick wedges and fried in oil until they are golden brown. The chips are then removed from the oil and allowed to cool before being fried again until they are crispy. Finally, the chips are fried a third time until they are golden and crispy. Triple-cooked chips are typically served with steak or fish and chips. They are a labor-intensive dish but are worth the effort for their crispy texture and fluffy interior.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Side Dish

Origins and history

Triple-cooked chips are a relatively new dish, having been invented in the 1990s by the British chef Heston Blumenthal. They quickly became popular in British pubs and restaurants and are now a staple of British cuisine.

Dietary considerations

Vegan, gluten-free, nut-free

Variations

There are many variations of triple-cooked chips, some of which include the addition of herbs or spices like rosemary or paprika. Some recipes also call for the use of different types of potatoes, such as sweet potatoes or Yukon Gold potatoes.

Presentation and garnishing

Triple-cooked chips can be presented in a small metal basket or on a plate, garnished with salt and vinegar. They can also be served with a variety of dipping sauces, such as ketchup, mayonnaise, or aioli.

Tips & Tricks

To achieve the perfect texture, it is important to use a starchy potato like a russet potato. It is also important to allow the chips to cool between each frying to ensure that they cook evenly.