Triple Cooked Fries Recipe · i am a food blog (2024)

FAQs

What is triple-cooked fries? ›

To get them to the chip stage, we follow a method pioneered by Heston Blumenthal which often crops up on menus now as triple-cooked chips. The three cooks in the name are boil, first fry and second fry. It doesn't sound very complicated, but the devil is in the detail as ever.

Who can resist a plate of golden, crisp, freshly cooked chips? Cooking them three times at different temperatures is the way to perfection: it's not difficult and is totally worth it!

Triple-cooked chips are a type of chips developed by the English chef Heston Blumenthal. Blumenthal began work on the recipe in 1993, and eventually developed the three-stage cooking process.

The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them.

If you really want these chips to crisp up, whack them in the freezer for about an hour, once after the simmering process and once after the first fry.

Potato chips from brands known for excessive salt, saturated fats, and artificial additives tend to be less healthy. Examples include Lay's, Pringles, and Ruffles. Opting for baked or kettle-cooked chips and checking nutritional labels can help make a healthier choice.

It is believed that Belgians were the first to begin the process of frying strips of potatoes, at some time between the late 17th and early 18th century. Legend has it that the poor villagers of Meuse subsisted on a diet of fish caught in the local river, which they would then fry before eating.

According to linguist Stuart Berg Flexner, they were known formally as French fried potatoes until the late 1920s. The name was subsequently shortened, first to French frieds, then French fries, and finally, in the 60s, just plain fries, as in the famous fast-food query, “You want fries with that?”

Inexpensive to prepare and with an already established clientele, White Castle began offering French fries with their hamburgers. The rest, as they say, is history. The French fry's meteoric rise from a humble fish substitute to the world's quintessential culinary accompaniment has been a long time in the making.

A: The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

What is the secret to good fries? ›

The Double-Fry Method

When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy.

The first frying gives the potatoes their crispy outer shell (then the rest of the frying is done at the restaurant). This is also why you may see some people claim that McDonald's fries have more than 10 ingredients — because the potatoes are double-fried so the vegetable oil ingredients may be listed twice.

Theory #1: "The first fry gets the outside to create a water tight barrier. That way, when you fry them the second time, they stay moist." Or, Theory #2: "The first fry cooks them through to the center—if you skipped that step, your fries would brown on the outside, but still be raw in the middle."

Crispy potatoes fried in 100% canola oil and sprinkled with our house seasoning blend. Certain Little Blue Menu items are made to order and may take longer than other menu items. Nutrition information is calculated using standard product formulations and incorporates multiple data sources.

The difference in air fryer vs. deep fryer taste boils down to individual preference. Because deep frying requires more oil, the flavor of oil you use will coat the entire food. This is where air frying can be an asset since using a limited amount of oil can enhance the natural flavors of the food.