Heston’s Triple-Cooked Chips

Popularised by Heston Blumenthal, triple-cooked chips (french fries for you North Americans) are very simple to make at home and not at all as faffy as they sound.

The first cooking is to parboil the chipped potatoes; the next is to fry the chips at a low-to-medium temperature and allow them to cool and dry; the third is to fry again at a higher temperature to finish. One of the handy aspects of this recipe is that it allows you to do the prep and first two stages of cooking in advance, so that you are left only with a quick hot fry to finish just before serving.

Says Heston, ‘The first secret is cooking the chips until they are almost falling apart as the cracks are what makes them so crispy. The second secret is allowing the chips to steam dry then sit in the freezer for an hour to get rid of as much moisture as possible. The final secret is to cook the chips in very hot oil for a crispy, glass-like crust.

Even without putting them in the freezer, following Heston’s method will result in very delicious chips indeed.

Heston Blumenthals Triple Cooked Chips on Kavey Eats

Rather appropriately, we made our triple-cooked chips in the Smart Fryer designed by Heston Blumenthal for Sage Appliances. This is a fantastic step up from our last deep fat fryer which served us well for the last three years but is now falling apart, particularly the basket and the hinge of the lid. That was our first deep fat fryer and it was a great improvement over using a deep casserole dish on our gas hob. But it was heavy and unwieldy making it hard to empty the oil out of and a pain to clean.

Our new Sage Smart Fryer has an ingenious design – the entire fryer separates into five components: a heating element and control panel unit, the exterior shell of the fryer, a removable inner well, the frying basket and the lid. With the exception of the element and control panel unit, all the other components are dishwasher safe, which is very handy for cleaning. Being able to remove the inner well of the fryer also makes it so much easier to pour out the 4 litres of oil that the fryer holds. Other helpful design aspects include a double-walled exterior shell for insulation, a viewing window in the lid and a foldable handle on the fryer basket so it can be stored inside the basket when not in use.

In terms of cooking, you can set temperature and time manually in Custom mode or use one of the six preset Cook modes. These are Twice Fried Chips (that’s triple cooked chips in other words – the first cooking being the parboiling), Fish, Nuggets, Calamari, Doughnuts or (single fry) Chips. Choosing any of these Cook modes will display the preset time and temperature, which you can manually adjust if you wish. Once you’ve pressed the Start / Cancel button, just wait for the Heating message to disappear, then indicate whether you’re putting in Fresh or Frozen food, press the Timer button and lower the basket of food into the oil. When it’s finished, the fryer will beep. At this point you can either press the Timer and cook for an additional period, or press Start / Cancel to turn off the heating element. The Twice Fried Chips setting has an additional choice to make – whether you’re on the 1st Fry or the 2nd Fry. The Scroll / Select knob allows you to indicate this.

If you do not have a deep fat fryer you can fry the chips in a heavy-based casserole dish or pan on your hob, however you will need a thermometer to check the temperature of the oil.

sage the smart fryer 3 sage the smart fryer 1
images provided by Sage

Heston’s Triple Cooked Chips

Recipe method by Kavey Eats

Serves 4-6

1 kg floury potatoes, peeled and cut into chips
groundnut or grapeseed oil to fry
Salt, to serve

Note: Heston recommends traditional floury varieties such as Maris Piper, Desiree or King Edward and suggests cutting the chips chunky – 2 cm x 2 cm thick – but smaller is also fine.
Note: Keep the peeled potatoes in a bowl of cold water as you work, and likewise with the chips as you cut them. This will stop browning on exposure to the air.
Note: The v
olume of oil needed depends on the capacity of your deep fat fryer. Mine is 4 litres.


  • Place the chips into a large saucepan of cold water (making sure they are covered with water) and cook over a medium heat. Simmer until the chips are soft all the way through.
    [Pete’s technique is to bring the pan of cold water and chips to a boil, then turn off the heat and leave to soak for five minutes.]
  • Drain the chips and carefully spread them out on a cooling rack or baking tray to dry out. You can also place them into the freezer for an hour to remove more moisture, if you have space and time.

Heston Triple Cooked Chips on Kavey Eats-181215 Heston Triple Cooked Chips on Kavey Eats-181953

  • Heat the oil in your deep-fat fryer to 130 °C. Once it reaches temperature, fry the chips (in batches if need be) until they take on a pale yellow colouring. This takes at least 5 minutes.
  • Remove from the oil, drain and spread out to cool before the second frying. At this stage, if you don’t want to cook and serve the chips straight away you can refrigerate them for up to 3 days, if you wish.

Heston Triple Cooked Chips on Kavey Eats-182528 Heston Triple Cooked Chips on Kavey Eats-185401

  • Now heat your oil to 180 °C. Once it reaches temperature, fry the chips until golden brown, around 5-7 minutes.
  • Drain, sprinkle with salt and serve immediately.

Note: If you are using the Smart Fryer’s Twice Fried setting, note that the recipe provided doesn’t include the parboiling stage, and therefore frying times are a little longer to cook the chips through to the centre. You can still use this mode to make Triple Cooked Chips but adjust the timer down by a couple of minutes for each fry.

Heston Triple Cooked Chips on Kavey Eats-185815

Kavey Eats received a Sage by Heston Blumenthal Smart Fryer for review. As always, I was not obliged to write a positive review; all opinions are my own and I recommend only products I truly believe in. This post contains affiliate links; please see my sidebar for further information.







Kitchen Organisation: Larder Cupboard

A few months ago, I talked about the way we organise the contents of our freezer.

Next, it was the turn of the larder – a large under-the-stairs cupboard which stays relatively cool year round thanks to an air brick through the outer wall.




Before we re-organised, all the shelves looked a bit like this one. Although items were roughly grouped together, they were often moved when trying to find things or to fit in new things. Lots of items were stacked on top of each other, as the shelves are deep and tall.




A few inexpensive shelf inserts were all it took to make the space more usable and then it was simply a case of grouping items logically – preserves are at the top; sugar and sweet baking items are next along with a few other sweet items such as tinned fruit, speculoos spread and cereals; below that is a shelf full of savoury foods including staples such as flour, pasta and rice as well as olives and a couple of pasta sauces. The bottom two shelves are set aside for drinks and the door shelf units hold shorter term snacks such as biscuits.

The cupboard was reorganised a few months ago and so far, it’s proved to be fairly easy to keep it orderly.

The next improvement will be a list on the inside of the door to list the contents of each shelf. However as there are many more items than in the freezer, I think our freezer whiteboard solution won’t work. Any ideas?

Kitchen Organisation: Freezer

When I was a kid, mum had an enormous chest freezer. I have strong memories of being asked to go and fetch something and having to move half the contents around in order to find something right at the bottom, not to mention my fear of falling in and freezing to death!

So we don’t have a chest freezer.

Instead, we have an under-counter fridge (with no space wasted with tiny box freezer compartment) and a separate upright freezer with drawers. It’s fairly old now, but – touch wood – it’s still working fine.

The main challenge over the years has been to remember what we have in it, and which drawer everything is in.

Previously, we’d periodically take everything out into cool boxes and re-sort the contents back into themed drawers, one for meat, one for frozen ingredients such as vegetables and stock, another for frozen meals… but the problem was that, over time, new items were inevitably shoved in wherever we could find space, items were moved around and the system fell apart.

This is what I came up with a few years ago:

Our solution

  • Fix a large sheet of sticky-back white board to the front of the freezer. This is not expensive, and available from stationery suppliers.
  • Draw lines to divide the white board into drawers, as per your freezer unit.
  • Use a white board pen to write down everything that goes into the freezer, in the space for the relevant drawer.
  • Whenever you take something out to use, rub it off the board.
  • If you move something to make space for something else, update the board with its new drawer location.
  • If an item has a short freezer life, add the date you put it into the freezer.
  • Regularly scan the list so you can make plans to use up older items, and avoid buying items you already have.


It might not be the most attractive appliance, but our kitchen wouldn’t be featured in any home design magazine anyway! And it works very well for us.

What do you think?

Do you have any tips to share for better kitchen organisation?


Note: I wrote this post a couple of weeks ago, and it’s been sitting in the scheduled posts queue since then. Some of you will have seen my anguished tweets a couple of days ago when we returned home from a couple of days in Kent to discover that our freezer was switched off. (One of us must have knocked the power switch, accidentally). Having the information on the front allowed us to more quickly check the status of the contents without keeping the freezer open very long. We discovered that the top shelf and the lower two drawers, both less densely packed, had suffered most but that the contents of the meat drawer, chock full and with other drawers above and below, were still frozen solid.