Triple-Fried Potatoes

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