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Heston's Triple Cooked Chips Recipe

Heston's Triple Cooked Chips Recipe

This week we are featuring our limited edition LAMB, CHILLI & CORIANDER BURGER and to go with such a special twist on the humble burger (or any burger, really) – I thought I would share the recipe for what are reputed to be the best chips in the world. This one comes from that master of the kitchen, Heston Blumenthal. Talking of the recipe he said, “The first secret is cooking the chips until they are almost falling apart as the cracks are what makes them so crispy. The second secret is allowing the chips to steam dry then sit in the freezer for an hour to get rid of as much moisture as possible. The final secret is to cook the chips in very hot oil for a crispy, glass-like crust.”


1 kg Maris Piper potatoes, peeled and cut into chips (2 cm x 2 cm x 6 cm)
groundnut or grapeseed oil






Freezing time 2 hours
  • Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.
  • Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).
  • Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.
  • Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
  • Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
  • Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.


Recipe originally found at:

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