Mini Master Class with
Head Chef Thomas Erkelenz (AKA Erky)
Triple cooked chips with 'Bush DeVine Native Citrus Spice
Who doesn’t love a crunchy, yet soft on the inside chippy. The process sounds laborious but It can be broken down into 4 distinct stages that can be done in advance. I think Sebago potatoes work best but feel free to experiment with other types, just make sure you use a starchy potato not a waxy one. If you want you can do a large amount up until the second cook and store them in the freezer until needed, using this method they will last 3 months. In a frost free freezer, they last up to 6.
1kg Sebago potatoes
2l sunflower or grapeseed oil (Or beef tallow if you are feeling healthy!)
'Bush DeVine' Natice Cirus Spice orSalt
- Cut the potatoes into lengths no wider than your thumb but as long as the potato itself, soak 3 l of cold water for at least 2 hours, or overnight. This draws out the starch that will burn during the frying process.
- Drain off the cut potatoes and place into a pot of cold, salted water and bring to a simmer. Make sure you do not boil them otherwise they very quickly turn into potato soup, cook them until they are just tender
- Drain them off quite roughly, you can keep the chip shape intact and looking pretty, but I personally love the roughed up edges, these ‘ugly’ bits crisp up the best!
- Place the chips in a large tray and into the freezer overnight to dry out
- Preheat a deep fryer or a pot of oil to 120C. Remove the chips from the freezer and break up into individual chips. Blanch the chips in the oil for approximately 6 minutes, being very careful of the large amount of steam coming out of it. They should be soft and without any color. Using a draining spoon lift the chips out and drain of any excess oil. Let the chips sit for at least one hour before the next stage
- Increase the oil temperature to 180C. Fry the blanched chips for 2 – 3 minutes until golden brown, drain well and dust liberally with our ‘Bush Devine’ Native Citrus spice. Enjoy!
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Click the links below to revisit some past mini master classes.
Bush Devine Portugese Pepperleaf Spice mix | Prtugese Pan Roasted Chicken | Brocolini