I’ll tell you now – the best place to get Thrice Cooked Chips in the city centre is The Bay Horse Tavern on Thomas Street.
Not a day goes by that I don’t think of their huge, chunky slivers of potato heaven – and I’ll be the first one through the door when we finish lockdown – bowl and fork in hand – ready for ’em.
Hawksmoor also do some truly wonderful chips too, the perfect accompaniment to a big, thick juicy steak while you’re glugging red wine from a huge goblet.
Well, we can’t have either of these chips at the moment. Sure, Hawksmoor are doing their Hawksmoor At Home boxes, but really – they just won’t be as good as the real thing.
So, once again Simon Wood, from WOOD has come to the rescue, with his very own recipe for some truly banging Thrice Cooked Chips. They’re really, really easy to make too!
Tripe Cooked Chips
– 500g Rooster or similar red-skinned potatoes
– 2 Litres of Vegetable Oil
1. Peel and then portion your potatoes into nicely sized chips.
2. Take a large pan of boiling salted water and cook the chips until just starting to soften.
3. Remove them from the water and immediately chill in ice cold water to stop the cooking process, lay them out on a tea towel to dry and place in the fridge for 45 minutes.
4. Fill a large saucepan with your vegetable oil and place on a low heat, you don’t want the oil to go over 80°C. Add the now dry chips to the oil and cook slowly for 12 minutes.
5.Remove them from the oil and place them on a tray lined with a tea towel, place them in the fridge for an hour, remove from the fridge and allow to come to room temperature.
6. Heat your oil to 180°C and start to fry the chips until golden on the outside and fluffy on the inside. Serve with Salt & Sarsons vinegar.