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Triple-cooked chips by Marco Pierre White

April 18, 2011
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INGREDIENTS

8 large Russet potatoes

Oil, for frying

Salt to taste

METHOD

1. Peel and cut the Russet potatoes into 1cm x 1cm x 8cm-sized chips. Rinse the cut potatoes under cold running water to remove any excess starch.

2. Place the chips into a large pot of cold water and bring to a simmer. Cook the chips until they are tender but not falling apart. Carefully remove the chips from the water with a slotted spoon, ensuring they do not break apart, and place on a tray and then into the refrigerator to cool.

3. Once the chips have cooled, cook them again in a deep fryer set to 135°C. Cook the chips in the oil for six to eight minutes or just until starting to colour. Remove the chips from the fryer and place on a tray lined with kitchen paper and cool in the refrigerator. At this point the chips can be stored in the fridge for one or two days until needed.

4. To finish the chips turn the deep fryer up to 180°C. Cook the chips in the oil for three to four minutes until they are golden and crisp. Drain on kitchen paper and season with salt.

SERVES 4

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