Ti Kouka Café’s Chunky Triple-cooked Chips. Ti Kouka Café shares their prized recipe for chunky triple cooked chips – the ultimate side.
Makes one large portion or two small portions. This recipe takes a couple of days to prepare, but once the chips are at the last stage they will last a few days in the fridge.
1kg large agria potatoes
1tsp table salt
1tsp baking soda
Wash potatoes well. Cut them lengthways into 1-2cm square chips. Keep them the same size so they cook evenly. Wash well under running water for a few minutes to get rid of the extra starch. (Alternatively, cover them with water and leave in the fridge until you are ready for the next stage).
Bring about 5 litres of water to the boil in a large pot. Once boiling, add table salt and baking soda. Blanch chips for 9-10 minutes until they are soft and just starting to crack on the outside.
Remove chips from water. Allow to cool for 10 minutes before you put them in the fridge uncovered. Leave them to cool and dry out in the fridge for 1-2 hours or overnight. (The drier they are the better.)
Heat a large pot of oil (or you can do small batches in a small pot). When oil reaches 120C-140C, add chips carefully. Cook for 10 minutes. Remove chips from oil and drain well. Put chips into fridge, allow to cool and dry.
Re-heat oil, raising temperature to 170C-180C. Cook chips one final time until they are golden and crispy, 5-10 minutes. Drain well, put into a bowl and season with sea salt. Serve.
For a quicker “cheats” option, try blanching small, whole, peeled potatoes and then allow to cool. Heat oil in a roasting tray in the oven before adding potatoes.
Roast for 45 minutes or until crispy, turning potatoes every 10 minutes.