Beef dripping (enough to half-fill your pan when melted)<\/li>\n<\/ul>\nTo Cook:<\/h2>\n
Peel the potatoes and cut into chips: 1 cm thick for chunky chips; half that for skinny chips.\u00a0Rinse well under cold water, then drain. Put the chips into a pan of cold salted water and bring to the boil.<\/p>\n
Turn down the heat and simmer until the chips are just soft to the point of a knife.\u00a0Drain, pat dry, spread out on a flat tray and allow to cool; then put in the fridge until cold.<\/p>\n
Heat the fat to 120\u02daC and add the chips. Don\u2019t overcrowd the pan. Blanch for about five minutes until cooked through but not coloured.\u00a0Remove, drain, pat dry, spread out on kitchen paper on a flat tray, cool and refrigerate.<\/p>\n
When you are ready to eat, heat the fat to 160\u02daC and add the chips. Cook until crisp and golden, then remove, drain, season and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
You can make chips in a saucepan, but a domestic deep fat fryer is not very expensive and makes the whole process much safer. Triple Cooked Chips – Printer Friendly Download Ingredients: 200 g Maris Piper potatoes Beef dripping (enough to half-fill your pan when melted) To Cook: Peel the potatoes and cut into chips: […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1149,5,26],"tags":[774,48,1130,1129],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
![\"triple-cooked-chips\"](\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2015\/11\/triple-cooked-chips.jpg\")
You can make chips in a saucepan, but a domestic deep fat fryer is not very expensive and makes the whole process much safer.<\/p>\n