Garlic Parmesan Triple Cooked Chips

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Prep Time: 20

Cook Time: 20

Total Time: 40

Calories: 681kcal

Servings: People

Metric - Imperial

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.

Chef's Tips

Don't skip the ice-water soak — it pulls out surface starch, and that's a big part of what keeps the chips from turning gluey during the first fry.

Keep the two fry temperatures distinct, as written — the lower first fry cooks the potato through and sets the shell, while the higher second fry is purely about colour and crunch; combining them into one fry won't give the same texture.

After the first fry, leave the chips uncovered in the fridge overnight if you have time — it lets surface moisture evaporate off, which makes a real difference to how crisp they get on the second fry. Covering them traps that moisture inside, so resist the urge to wrap them.

If tossing in the garlic butter and parmesan, serve immediately — moisture is the enemy of a crispy chip, and this topping is genuinely a trade-off between flavour and crunch, not an oversight.

Storage & Reheating

Chips: Best eaten fresh — as noted, the garlic butter and parmesan will soften the crunch fairly quickly. If you have leftover plain (un-buttered) chips, let them cool, then refrigerate uncovered or loosely covered for up to 2 days — the same logic as the overnight tip applies; trapping moisture with a tight lid or wrap will soften them faster. Reheat in an oven or air fryer at 200°C (390°F) for 5–8 minutes to re-crisp. Not recommended for freezing once cooked.

Outback Sauce: Refrigerate in an airtight container for up to 5–7 days, given the raw egg base — don't freeze, as the emulsion will split on thawing. As above, use a pasteurised egg where available, and take extra care with raw-egg foods if you're pregnant, elderly, very young, or immunocompromised.

Serving 350gCalories 681kcalCarbohydrates 31gProtein 7gFat 54gSaturated Fat 13gPolyunsaturated Fat 29gMonounsaturated Fat 14gTrans Fat 1gCholesterol 91mgSodium 618mgPotassium 1056mgFiber 5.8gSugar 2.8gVitamin A 1373IUVitamin C 45mgCalcium 57mgIron 3mg