York Foods Triple Cooked Chips in Lard
Lard makes the best chips ever. Light and crisp, they are so easy to enjoy on their own or with your favourite sauce. The triple cooking method is based on Heston Blumenthal method and can’t be beaten. Be sure to use older spuds as they are starchier and will give the best crunch.
You will need:
- 6 ea large brushed Sebago or Kestrel potatoes, washed and peeled
- 1 L York Foods Lard
Directions
- Slice potatoes into long thin slices. Stack and cross cut into long shoe string fries. Place potatoes into a large bowl of cold water. Rinse several times until the water is clear.
- Place potatoes into a medium saucepot and cover with cold water. Season lightly with cooking salt. Bring to a simmer and cook until just tender. Drain through a sieve and give the potatoes a gentle shake in the sieve. This should rough up the edges a bit giving a nice texture to the chips later on.
- Place warm potatoes on a baking tray lined with baking paper and chill completely.
- Preheat deep fryer to 140ºC. Drain potatoes and pat dry on a clean kitchen towel.
- Cook until potatoes have a dried look but little or no colour, about 5 minutes. Drain on paper towel. Chill again at this stage (not on paper towel).
- When ready to serve turn the fryer up to 195º-200°C. Add potatoes back into the fryer and cook until golden and crisp, about 5 minutes.
- Drain on paper towel and sprinkle with fine salt.
- The lard can be passed through a coffee filter or piece of cheesecloth while warm and then refrigerated to be used again. You can safely fry about 3-4 times before having to discard it. If the lard is very dark, it is time for a new batch.
CHEFS TIP: If you do not have a deep fryer full of lard, you may use a deep, heavy based saucepot. Make sure to use a deep-fry thermometer to accurately gauge the temperature. Also cook chips in batches to ensure the lard temperature stays even whilst cooking.
