Triple cooked chips

In the USA chips are called fries and crisps are called chips. In France they are known as frites, and anywhere else french fries even though they were invented in Belgium. In England chips are known as chips. Thick, fluffy on the inside and crispy on the outside. At least, that's how they should be.

Unfortunately this isn't always the case. Criminally, chips are often soggy, tasteless and oil-laden, but using this guide, although a bit time consuming, will guarantee deep fried triumphs.

Ingredients:

Large Maris piper or King Edward Potatoes
Groundnut oil
Sea salt

Method:

1. Peel the potatoes and cut into finger-thick batons. Rinse well then drain and stick them in a pan with enough cold water to cover and two teaspoons of salt.

2. Bring to the boil and cook until a sharp knife can be easily inserted into the thickest chip with little resistance. (around ten minutes). Strain and plunge into ice-cold water.

3. When cool, strain and lay the chips in rows on a shallow tray lined with a tea-towel. Chill for an hour.

4. Heat the oil to 130°c then drop in the chips, 8-10 at a time and cook until they begin to color. Remove and lay out on another tray lined with a tea towel. Repeat with all of the chips. Chill.

The steps up to this point can be done the day before and the chips chilled overnight. If you're doing all steps in one hit chill the chips now for 1 hour.

5. Heat the oil to 180°c and cook the chips in small batches until crisp and golden. Adding too many cold chips at a time will drastically reduce the temperature of the oil and give a soggy greasy chip. Drain on kitchen paper, season with sea salt and get stuck in.