Triple-Fried Potatoes

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Preparation info

  • Makes

    6

    Servings as a side dish
    • Difficulty

      Easy

Appears in

Mission Street Food

Mission Street Food

By Anthony Myint and Karen Leibowitz

Published 2011

  • About

I’ll admit that these are actually just triple-cooked—not triple-fried. But “boiled and then double-fried potatoes” didn’t have the same je ne sais quoi. Boiling softens and flavors the interiors; par-frying saturates the potatoes with oil; the final frying crisps the exteriors. This is an adaptation of Heston Blumenthal’s method for “chips,” which forgo the classic stick shape in favor of a sturdie

Ingredients

Method