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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

  1. 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.
  2. 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
  3. 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!
  4. Place the chips in a large tray and into the freezer overnight to dry out
  5. 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
  6. 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