Double Cooked Chips

Double Cooked Chips


6 people made this

When I was little I remember the local fish and chip shop double cooking the chips, I thought it was for easy service now I know it is the best way to make chips.

Serves: 4 

  • 5 medium potatoes, peeled and washed
  • vegetable oil, for deep-frying
  • salt or chicken salt, as prefered

Preparation:40min  ›  Cook:35min  ›  Ready in:1hour15min 

  1. Cut the potatoes into chips about 5mm thick. Place them in cold water for 5 minutes to remove excess starch then drain well and pat dry with paper towel.
  2. Half fill a deep fryer or large deep saucepan with oil and heat to 195 degrees C. Blanch the chips in the hot oil in two batches. This takes 4 to 5 minutes and when done they should be a very pale golden. Remove from the oil, drain well on paper towels and set aside for a minimum of 15 minutes.
  3. When ready to serve re-fry the chips for about 2 minutes until crisp and golden. Drain well on paper towels and season with salt. Serve immediately.

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- Rated on - 30 Jan 2014

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