Triple-Cooked Super-Fries
Servings 8
Difficulty Beginner
Total Time 40 minutes COOK MODE
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INGREDIENTS
- 8 large potatoes, peeled and cut into 1 - 2 cm thick chips
- Salt, to season
- 2 L oil, to deep fry the chips
- 2 tsp Hinds Spices Chip Seasoning
- Mayonnaise and tomato sauce, to serve
METHOD
- Bring about 3 - 4 L water to the boil in a large pot, adding salt. Then add the cut potatoes to the water and boil for 15 minutes and remove from the water. The potato chips should be firm, not soft.
- Heat the oil in a pot or deep fryer. On medium heat, fry the potato chips for 10 minutes, until they are a light white/gold colour, not too dark. Remove the chips from the oil to cool, but leave the oil in the pot.
- Bring the oil back to a high heat, and fry the potato chips for a second time for 5 minutes until golden brown and crispy. Remove from the oil, place the chips in a bowl lined with a paper towel to absorb any excess oil. Sprinkle with Hinds Chips Seasoning while the chips are still hot and serve with mayonnaise and tomato sauce.
Chef's Tip
- By cooking the chips three times, the outside of the potato chip is super crispy while the inside is fluffy and soft.
