It was a late, cold, snowy night when I last returned from Switzerland. On the way home I went to our local fish and chip shop and whilst waiting, talked with the owner about their amazing chips. He revealed that they used Ramos potatoes and sold me half a bag to try out … they made the most amazing home cooked chips and potato wedges we’ve had.
On most pub and steak joint menus nowadays you’ll find triple cooked chips (or fries), served as either a standard side dish or bar snack. 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.