Triple-Fried Potatoes

banner

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    Servings as a side dish

Appears in

Approximate Cost: $4 ($10, with fryer oil)

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 sturdier and less wasteful wedge. I use Yukon Gold potatoes, which hold up to par-cooking relatively well and maintain structural integrity over time. Other varieties start to disintegrate as they cook.

Ingredients

You will Need

  • 4 pounds peeled potatoes (if you’re making this as part of a flatbread sandwich, one large potato will yield enough for five sandwiches)
  • 1 gallon of fryer oil

Method

  1. Quarter potatoes, then cut ⅓"-thick slices. Store in water to remove excess starch.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Place in a large pot of very salty water (as salty as you can stand to sip).

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Simmer until the potatoes are soft enough to smush, but still hold their shape. Drain.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. Par-fry at 275°F for 8–10 minutes. The exterior of the potato will form a “skin.”

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  5. To serve, fry the potatoes again, this time at 350°F for 4 minutes, or until crispy.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

,