A great chip is three things at once: glassy on the outside, fluffy on the inside, and seasoned the moment it lands on the plate. The triple-cook method is the most reliable way to get all three. It is more work than a single fry. It is also why ours stay crisp from the first chip to the last.
Stage one: the simmer
Cut your potatoes thick — Maris Piper or King Edward, peeled, into 1.5cm batons. Drop them into cold salted water, bring to a gentle simmer, and cook until you can just push a knife through. They will feel barely held together. Drain carefully and let them steam-dry on a rack.
Stage two: the cool
Once cool, fry them at a low heat (around 130°C) until pale and dry on the surface. Drain. Now the part most people skip — chill them, ideally freeze them flat for an hour. The cold dries the surface even more and sets the structure for the final fry.
Stage three: the fry
Hot oil, 190°C. Drop the chilled chips in and fry until deep gold and audibly crisp. Lift, drain, and salt the moment they leave the oil — flake salt, while they are still steaming. Serve immediately. A triple-cooked chip waits for no one.
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