Tripple cooked chips - they take a long time, but are worth the effort.

1 - peel some spuds & chip them (about 1cm thickness)
2 - soak the chips in water to release excess starch
3 - put a large pan of water on to boil, with some rock salt to tast
1st cooking phase
4 - boil the chips until you can prick easily with a fork.
5 - lay out chips on a baking tray & pat dry - allow to cool if you have time
6 - place chips in fridge for 30mins-60mins - depending on how much time you have (even better if you have room in the freezer)
7 - heat some cooking oil for deep frying
2nd cooking phase
8 - fry small batches of chips so they get an even coating of colour - about 4-5mins for each batch.
9 - repeat step 6
3rd cooking phase
10 - repeat step 8
11 - Eat & enjoy.

Or...

1 - Switch deep fat fryer on and wait for the correct temperature to be reached.
2 - Open pack of McCain's frying chips.
3 - Fry chips until golden brown.
4 - Remove from fryer and soak up excess oil.
5 - Eat & Enjoy.

Can tell you've never had "fresh" triple-cooked chips

I just chop up spuds, boil them for 10 mins, stick them on a foiled baking try and drizzle over oil, sea salt and black pepper. They come up good enough for me without all that faff

Oven cook, plain and simple, none of that fatty liquid

Quote from: Nimrod on February 14, 2011, 21:05:22 PM
Can tell you've never had "fresh" triple-cooked chips

I've had fresh cut chips before, just not super amazing "fresh" triple-cooked chips, which I'm sure taste very nice. I'm just too impatient to fart about doing all that work. 

And oven cooked chips out of a packet are just wrong, plain and simple. 

Chippy.

Job done.

dont knock it, until you try them.