Chunky Chips with parmesan
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Let’s make some chunky chuuuuunky chips! Soft and fluffy on the inside, crispy and crunchy on the outside. Basically, the perfect chip. And obviously, they’re triple cooked.
I’ve used Maris Piper potatoes but you can use a Russet or King Edward if you’d prefer! All are good options and I also find a red skinned potato works really well as they tend to hold their shape a bit better. Have a play around and see what type of spud you prefer.
When I think about my top 5 ways to eat potatoes, the chip is always up there. Tell me your top 5 spuds. If for very important research purposes…
Ingredients
metric imperial
- 10 Maris Piper potatoes (or russet/King Edwards), peeled
- 1 ltr vegetable/sunflower oil
- 50g grated parmesan, finely grated
- 4 sprigs of rosemary, finely chopped
- Zest of 1 lemon
- 2 good sized pinches of flakey salt
- 1 tbsp table salt
Method
- Peel and cut your potatoes into chunky chips, my spuds where quite small so I only got 4 chips out of 1 potato.
- Place the chips in a pan with cold water and your table salt and cook on a high heat for 15 mins until tender but not falling apart.
- Drain the spuds and leave to steam dry in the colander with a tea towel over them.
- In a deep saucepan add in enough oil to fill 2/3s of the way up and heat to 170°C.
- Add in the chips in batches to prevent overflow. Cook for around 3-5 minutes until the spuds are crisp on the outside but not really golden.
- Drain on to kitchen paper and then onto a cooling rack.
- Leave to cool.
- Get the oil up to 180°C - 190°C and fry the chips off again in batches for a further 3-5 minutes until beautifully golden and crunchy.
- Drain the chips on to kitchen paper again and then add to a mixing bowl.
- Whilst the chips are still piping hot, mix the seasoning in a bowl and pour over the chips.
- Toss really well and serve!