Triple Cooked Chips

What is it?

Potato chips cut into thick batons, then cooked three times for a crisp exterior and a soft, fluffy centre. They come frozen and go straight into the oven, so the heat can finish the job without much fuss. The triple-cook method is what gives these their particular texture, blanching first, frying second, then freezing before the final bake at home. Once out of the oven, expect a golden shell that crunches on the first bite, giving way to a light, almost creamy potato inside. They're chunkier than standard oven chips, closer to what you'd get at a gastro pub. Serve them with steak, fish, or just a pot of mayo.