Garlic Parmesan Triple Cooked Chips
Indulge in the ultimate Garlic Parmesan Triple Cooked Chips. Cooked in three stages to achieve the crispiest crunch and soft, fluffy centre and tossed with aromatic garlic, freshly grated Parmesan, and a hint of parsley, these chips deliver a mouthwatering blend of bold and savory flavors. Perfectly paired with any dish or enjoyed on their own, they’re a crispy, cheesy delight that’s impossible to resist.
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.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Garlic Parmesan Triple Cooked Chips Storage Instructions
Cool Completely: Let the chips cool to room temperature. Storing them hot can create steam, which makes them soggy.
Use an Airtight Container: Place the chips in an airtight container or a resealable bag to minimise exposure to air.
Refrigeration: Store them in the fridge for up to 3 days.
Garlic Parmesan Triple Cooked Chips Reheating Instructions
Use an Oven or Air Fryer:
Preheat your oven or air fryer to 190°C (375°F).
Spread the chips in a single layer on a baking sheet or air fryer basket.
Heat for 5-10 minutes until crispy.
Avoid Microwaving: Microwaving makes chips soft and soggy.
To revive their crispiness, you can sprinkle them with a little oil before reheating.
Watch How To Make The Recipe
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