Triple-Cooked Chips

Triple-cooked chips, popularised by Heston Blumenthal, are the gold standard of the British chip. The technique involves three separate stages: first, the cut chips are simmered gently in salted water until almost falling apart, which creates a fluffy interior and surface cracks that will go on to crisp. They are then dried thoroughly and given a first low-temperature fry (around 130°C / 265°F) to set the surface and dry it further. Finally, just before serving, they are fried again at high heat (around 180°C / 355°F) until deeply golden and shatteringly crisp. The result is fluffy inside, glass-crisp outside — well worth the effort.