Triple Cooked Chips

Step 1

Begin by adding oil to your chip pan. Use either a vegetable oil with a high smoking temperature such as rapeseed or avocado oil, or a blend of 70% veg oil and 30% beef dripping, for a punch of delicious flavour! We stock 100% beef dripping in our Albert Street shop.

Step 2

We used local Orkney Rooster potatoes, also available in our Albert Street shop. Peel the potatoes and cut into chunky chips, then rinse them under cold water until the water runs clear.
Add the chips to a saucepan of cold water and bring to a gentle simmer. Simmer the chips until they are soft enough to stick a knife in, but not cooked through. 

Step 3

Drain the chips gently, lay on a paper lined baking sheet and chill in the fridge until dry and cold – this will take at least 30 minutes.

Step 4

Preheat a deep fat fryer to 130⁰C. Fry the chips in batches for 7–8 minutes until a crust forms, but with no colour.
Remove the chips and place on a lined baking tray. Allow to chill in the fridge for approximately 30 minutes. 

Step 5

Turn the deep fat fryer up to 180⁰C. Deep-fry the chips in batches for a second time for 4–5 minutes until crisp and golden – don’t overcrowd the fryer as this will cause a drop in the oil temperature.

Step 6

Drain on absorbent kitchen towel and season with salt before serving.

If you’re serving with steak, check out our Haggis Stuffed Chicken Breast recipe for an easy and delicious homemade peppercorn sauce!