Garlic Parmesan Triple Cooked Chips
Proper triple-cooked chips, soaked, blanched, and double-fried for maximum crunch, finished with garlic butter, fresh parmesan, and a homemade Outback Sauce on the side. This is the real deal, not a shortcut version.
Don’t skip the ice-water soak, it pulls out surface starch and stops the chips turning gluey during the first fry. Keep the two fry temperatures distinct too, the lower first fry cooks the potato through, the higher second fry is purely about colour and crunch, and combining them won’t give the same texture.
These are best eaten fresh, especially once tossed in the garlic butter and parmesan, that topping softens the crunch fairly quickly. Plain, un-buttered chips keep uncovered in the fridge for up to 2 days. The Outback Sauce keeps for 5-7 days given the raw egg base, just don’t freeze it.
Garlic Parmesan Triple Cooked Chips
POTATO · SIDE · EASY
Real triple-cooked crunch, done properly
Two separate fry temperatures do two separate jobs, the lower one cooks the potato through and sets the shell, the higher one is pure colour and crunch. Skip the split and you'll never get the same texture.
Leaving the chips uncovered in the fridge overnight after the first fry lets surface moisture evaporate off, which makes a real difference to how crisp they get on the second fry. Covering them traps that moisture right back in.
The garlic butter and parmesan topping is a genuine trade-off, moisture is the enemy of a crispy chip, so it's built to be served immediately rather than sitting around. That honesty is part of what makes this recipe work.
Garlic Parmesan Triple Cooked Chips
Ingredients
Potatoes
- 6 All-Rounder Potatoes Washed
- 7 g Cornflour Cornstarch
- Salt to Taste
- Neutral Oil for Frying Vegetable/Sunflower
Garlic Parmesan (Optional)
- 42 g Unsalted Butter
- 2 Garlic Cloves Minced
- 2 g Flat Leaf Parsley Chopped
- Salt & Cracked Black Pepper To Taste
- Parmesan Cheese Grated
Outback Sauce
- 1 Whole Egg
- 15 ml White Vinegar
- 10 g American (Yellow) Mustard
- 150 ml Vegetable Oil
- 20 g Tomato Ketchup
- 20 g Horseradish
- 15 ml Worcestershire Sauce
- 4 g Smoked Paprika
- 4 g Garlic Powder
- 2 g Red Chilli Powder Optional
- Salt & Pepper To Taste
Method
Outback Sauce
- Add the egg, white vinegar, mustard, and vegetable oil to a tall container. Blend with an immersion blender until emulsified. Add the remaining ingredients and blend again until combined. Store in the fridge until ready to serve.
- This sauce uses raw egg, similar to homemade mayonnaise. Raw eggs are considered safe to consume in most countries. Still, food safety standards and salmonella risk vary by region, so use pasteurised eggs if you have access to them, and take extra care if you're pregnant, elderly, very young, or immunocompromised.
Triple Cooked Chips
- Wash and slice the potatoes into batons, as thick or thin as you like. Soak in ice-cold water for 1 hour to remove excess starch. Drain and pat dry.
- Place the drained potatoes into a pot of boiling water and cook for 4–5 minutes, until the outer shell has softened but the potato still holds its shape. Remove, drain, and pat dry. Optionally, place the potatoes in the fridge or freezer overnight to cold-dry — this produces the best fry.
- Add the butter to a pan over medium-high heat and let it melt. Lower the heat to medium, add the garlic and parsley, and mix to combine. Cook for 1 minute, then remove and keep warm.
- Lay the fries on a dry tray and add the cornflour or starch. Gently mix to coat.
- Heat oil or a deep fryer to 160°C (320°F). Fry the chips in batches for 5–6 minutes, until lightly golden and starting to crisp. Remove to a wire rack and repeat with the remaining batches. The fries can be cooked immediately from here, or refrigerated or frozen using the same cold-drying step described in stage 2.
- Increase the oil temperature to 180°C (350°F). Fry the chips in batches for 3–4 minutes, until deeply golden and crispy. Repeat with the remaining batches. Add the crispy chips to a large mixing bowl and season well with salt and cracked black pepper.
- Pour over the garlic butter and grate in parmesan to taste. Mix well and serve with Outback Sauce. Dig in.
Why does the ice-water soak matter so much?⌄
It pulls surface starch out of the potatoes, which is a big part of what keeps the chips from turning gluey during that first fry. Skipping it noticeably changes the texture.
Can I skip the overnight cold-dry step?⌄
You can, the chips will still turn out well, but that overnight rest genuinely makes a difference to how crisp the second fry gets. Worth it if you've got the time to plan ahead.
Is it safe to eat the Outback Sauce with raw egg in it?⌄
Use a pasteurised egg where you can, especially for pregnant, elderly, very young, or immunocompromised eaters. It'll keep in the fridge for 5-7 days, and shouldn't be frozen.
Can I make plain chips without the garlic parmesan topping?⌄
Absolutely, the topping is optional. Plain chips also keep a little better in the fridge afterwards, since there's no butter or cheese to soften the crunch.
