Southern-Style Triple-Cooked Chips

Ingredients

In this Southern adaptation of triple-cooked chips, the main difference lies in the coating. Instead of using a traditional flour-based batter, we use a seasoned cornmeal mixture to add a distinct Southern touch. The cornmeal not only adds a unique texture but also enhances the flavor profile, giving the fries a subtle hint of corn. This adaptation brings a taste of Southern American cuisine to the beloved British classic. We alse have the original recipe for Triple-Cooked Chips, so you can check it out.

• 4 large russet potatoes (about 2 pounds), peeled and cut into thick fries 4 large russet potatoes (about 2 pounds), peeled and cut into thick fries
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 58g (3g sugars)
• Protein: 6g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Place the cut potatoes in a large pot of salted water and bring to a boil. Cook for about 5-7 minutes, until the potatoes are just tender but still hold their shape. Drain and let them cool completely.
2. 2.
   Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the parboiled potatoes in batches for about 5 minutes, until they are lightly golden. Remove from the oil and let them cool on a wire rack.
3. 3.
   Increase the oil temperature to 375°F (190°C). Fry the partially cooked potatoes in batches for a second time, until they turn golden brown and crispy. Remove from the oil and let them drain on a paper towel-lined plate.
4. 4.
   In a shallow dish, combine the cornmeal, paprika, garlic powder, onion powder, salt, and black pepper. Roll each fried potato in the cornmeal mixture, pressing gently to ensure it adheres well.
5. 5.
   Heat the oil to 375°F (190°C) again and fry the coated potatoes for a final time, in batches, until they are golden brown and crispy. Remove from the oil and let them drain on a wire rack lined with paper towels.
6. 6.
   Serve the Southern-Style Triple-Cooked Chips hot and crispy, alongside your favorite Southern-inspired dips or sauces.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine or medium-grind cornmeal for the coating to achieve the desired texture. Avoid using cornmeal labeled as "corn flour" or "cornstarch" as they have a finer consistency.

Tips & Tricks

• For extra flavor, add a pinch of cayenne pepper or smoked paprika to the cornmeal mixture.
• To achieve maximum crispiness, make sure the potatoes are completely dry before frying them for the second and third time.
• Serve the Southern-Style Triple-Cooked Chips immediately after frying for the best texture.

Serving advice

Serve the Southern-Style Triple-Cooked Chips as a side dish alongside your favorite Southern-inspired main course, such as fried chicken, pulled pork, or shrimp po' boys. They also make a delicious appetizer or snack on their own.

Presentation advice

Arrange the Southern-Style Triple-Cooked Chips in a rustic basket or on a wooden board, garnished with fresh herbs like parsley or chives. Serve them with small bowls of dipping sauces, such as spicy remoulade, tangy barbecue sauce, or creamy ranch dressing, for an inviting presentation.