Triple-Cooked Chips

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This recipe for triple-cooked chips is the gold standard for anyone seeking the ultimate balance of a glass-like, crunchy exterior and a light, fluffy centre. By using Maris Piper potatoes and a precise three-stage cooking process, you can achieve a professional gastropub finish at home. The secret lies in the repeated cooling and freezing, which effectively removes moisture to create that signature crisp texture without the need for added sugars or heavy coatings.

As a low-sugar side dish, these chips are a wonderful accompaniment to a grilled steak or a fresh piece of fish. While the process requires a little patience, the results are far superior to standard frying methods. You can even prepare the potatoes up to three days in advance, keeping them in the fridge after the first fry, making them a practical choice for a weekend treat or a dinner party.

Ingredients for Triple-Cooked Chips

1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
Groundnut or grapeseed oil
Havssalt

How to make Triple-Cooked Chips

Place the cut chips into a bowl under running water for 5 minutes to wash the starch off.

Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20-30 minutes, depending on the potato).

Carefully remove the cooked chips and place them on a cooling rack to dry out. 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 around 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 7 minutes). Drain and sprinkle with sea salt.

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