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Triple Cooked Chips

Servings:           4
Total Time:        3 hrs 45 mins
Cooking Time:  1 hr
Resting Time:   10 mins (to soak)
                           15 mins (to cool)
                           2 hrs (to chill)

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Ingredients

4 large potatoes, peeled
1 tsp salt

oil (light olive/coconut), for deep frying

salt, to taste
white or brown spirit vinegar, to taste

Method

Peel & cut the potatoes lengthways into 1cm thick chips, soak in enough cold water to cover them for 10 mins and then drain.
Put the chips & salt into a large saucepan of cold water to cover them & bring to a boil. Turn down the heat and simmer for about 5 mins until just soft to the point of a knife.
Drain & pat dry with paper towel.  Lay the chips on a tray lined with paper towel and allow to cool for about 10-15 mins.
Refrigerate for about 1 hr until cold.

In a large saucepan, heat the oil to 130°C, and add the chips without over-crowding. Fry the chips for about 10 mins until cooked through but not over-cooked.
Remove, drain, pat dry & refrigerate the chips for about 1 hr until cold.

Re-heat the oil to 180°C and add the chips. Cook until crisp and golden. Drain and season with salt and/or vinegar to taste.

Variations

* It is only important for the chips to be the same thickness; vary the length or the shape (eg. rounds).
* Season with chilli salt or barbeque spice.
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