On most pub and steak joint menus nowadays you’ll find triple cooked chips, served as either a standard side dish or bar snack. The hallmark of such chips is a crispy, crunchy outer layer encasing a light, fluffy interior.
This incarnation of the humble chip is a relatively new phenomenon, devised by Heston Blumenthal in the early 1990s and served at his restaurant, The Fat Duck, in 1995.
The standard recipe does work but takes a while, and the chips can fall apart sometimes. So I created a simpler variation, adding in a duck nuance for extra flavour.
The result … triple cooked duck fat chips.
Triple Cooked Duck Fat Chips
Of Potatoes And Oil
Maris Piper make good chips, with King Edwards a decent substitute. Look at the potatoes in the bag to ensure a good quantity of long, large potatoes for good sized chips.
The conventional wisdom is to use vegetable oil. I have had better results using sunflower oil. Some of the best chips I have had were cooked using rapeseed oil, however this can be prohibitively expensive.
- Large saucepan
- Sharp knife
- Baking dish
- Deep-fat fryer (or large pan)
- Thin kitchen spatula
- Cooling rack
- Oven gloves
- Potato peeler (optional)
- 1 kg potatoes (Maris Piper, King Edward)
- 1 tbsp salt
- 1 tbsp duck fat
- Sunflower oil
- Peel and chip potatoes. Wash them with water until the water is clear.
- Put the baking dish in oven. Preheat oven to 220°C (200°C for fan).
- Drain the chips, return to the saucepan. Add hot water, bring to the boil.
- Boil for five minutes.
- Drain the chips, gently rocking them in the saucepan.
- Remove baking dish from oven, add the duck fat.
- Distribute the chips into the baking dish, covering with the duck fat.
- Bake chips in oven for 25 minutes. Remove the baking dish at intervals, rock dish to stop chips sticking.
- Fry in deep fat fryer at 180°C until done, 4-6 minutes.
Hint, Tips and Pictures
- Put the chips into a saucepan, add cold water and move the cut chips around in the water with your hand to remove the starch. The water will become cloudy, drain the chips, add fresh water and repeat. After a couple of washes the water will remain clear.
- When boiling the chips, aim to get them so a sharp knife can easily penetrate the outer layer of the chip, leaving the centre reasonably solid. When trying this method for the first time, it’s better to take off the boil sooner because if the chips are boiled for too long they will fall apart.
- Drain the chips using a colander and then slowly decant them back into the saucepan. Repeat the movement of the chips between saucepan and colander a few times. This roughs up the surface of the chips to give them a rustic texture.
- After the first ten minutes in the oven, remove the tray from the oven and use a thin spatula to ensure the chips aren’t stuck to the tray.
- To get the chips really crispy, do the boiling stage well in advance of putting them in the oven. Boil and drain as described above, and then leave them to dry and cool down on a rack for two hours. They can also be put in a fridge overnight or during the day. Then proceed with the oven bake and frying stages.
- Some methods suggest putting the hot chips directly into a freezer to cool them, this might work however I suspect that’s not what most freezers were designed to do, so I play it safe and use natural air cooling.
- After use the oil can be stored in airtight containers in a fridge for later use.