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Truffle and Parmesan Triple Cooked Chips
Difficulty
Standard
Total time
100 min
Price
$ $ $
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Description

Hands down best chips I’ve ever had, and it only took 2 hours 🍟

Ingredients

Serves 1

Method

Step 1
Peel the potatoes and cut into ½ inch thick chips, saving the peel in a bowl with water. Cut off the ends and the sides of the potato to make them easier to cut into chips
Step 2
Rinse the chips under cold water until the water runs clear – this will remove some of the starch
Step 3
Salt a pot of boiling water and add the chips, simmering for 10-20 minutes
Step 4
Drain the chips and put on a wire rack and chill in the fridge until dry and cold – this will take at least 30 minutes
Step 5
Heat vegetable oil in a pan (or a deep fryer if you have one) to about 130ºC
Step 6
Fry the chips for 5 minutes until lightly crisped on the outside
Step 7
Put the chips back in the fridge for a further 30 minutes for a few more minutes
Step 8
Fry the chips at 180ºC for a few more minutes
Step 9
Drain the excess oil by putting the chips on some kitchen roll and make the seasoning by mixing smoked salt, rosemary and lime zest. Season the chips
Step 10
Toss the chips in truffle oil and serve topped with grated parmesan
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