The final stage is to fry the chips at 190 degrees celcius until golden brown and floating on the oil, then drain and transfer to absorbent paper. You can use this method in less steps with an air fryer that has a desication or moisture removal setting. When the chips have been parboiled transfer them to the air fryer and set to remove moisture. When they've dried out a lot spray them with low calorie cooking oil and put them back into the air fryer on the chips setting.
@@robbertblok5612 This video doesn't represent when he released this recipe, he didn't even come up with it, I worked in a hotel in the UK in the late 1970s that made thrice cooked chips, this doesn't come from the Netherlands.
This video was originally about how to make fish and chips (it's still available to watch on UA-cam) but here has been edited to show how to make chips. The final step for the chips is to heat the oil to 190°C and fry them for 7-8 minutes.
I tried this and the final fry seemed to take 3-4 minutes not 7-8 minutes. Of course, it all depends on personal preferences. I've tried double fry plus this method on four or five occasions and never had great results. I can only assume the local potatoes are not particularly suitable (only one variety is available locally) ☹
Hi thanks for commenting on this as I was, 'like what happened to the final stage of the video'? Kinda like just kept you guessing on your next step, but you completed it. 👍 😊
Don't have Arran Victory or Maris Piper in North America. Let's try to find a substitute... Experiment #2 and #3: Idaho Russet & PEI Russet..... WINNERS! They both worked like Arran Victory and Maris Piper! Glassy crispy crust on the outside, fluffy potato on the inside! A few tips: PEEL THEM! The skins don't crisp right. DON'T bring to heavy boil, simmer them. DON'T add seasoning or vinegar until the very end. DON'T fry the chips at ANY stage if they aren't partially frozen 1st. Enjoy! :D
@@Killieguy84 Me neither and I used to work for the Scottish Department of Agriculture and Fishing, Potato seed Section. Boring job, but honest living.. I used to know all the varieties, and the diseases they might get. Boring.Blight.
I found it was alot easier to bring the water boil from cold with the chips in (can also use roast poatatoes), then bring down to simmer for 11 minutes until fluffy on outside, oven cook 30 minutes 220° (120g of your preferred cooking fat/oil per 1kg of potatoe) , turn twice in the last 15 minutes then finish off for 5 minutes in the deep fat frier at 190°. No cool down waiting periods...
Heston regaling stories at 90yo. I remember once cooking a chicken for family and friends little Johnny was a wee kid when I started, was a great moment Johnny and his son got to share that beautiful succulent chicken on his sons 16th birthday
Another way to make amazing fries is to microwave baking potatoes till about half way done, then let cool, cut them and fry them in deep fryer, they are soooooo awesome and quick
It actually works first I slice my potatoes onto chips then I boil them in water for 6 minutes or until their soft then I place my chips in the freezer for 1 hour then I fry them in oil for 4 minutes then I put them in the freezer again for 1 hour then I fry them in hot oil again for 4 minutes
I hear a lot of people complaining, but what's wrong with just doing a couple of Kg of fries and leaving them in the freezer and just leave the last step for when you want fries?
Heston might want to visit Belgium i believe they follow a similar recipe not sure about the refrigerating part but they definitely fry their frites twice
Im from the Netherlands, but we're familiair with the Belgium tradition. We do fry twice here, however boiling in water is not usual. The old tradition here is to fry in beef tallow, which adds a lovely aroma and crip.
ariean rachmat Well I've tried Hestons approach, including the Arran Victory potato. It actually does work, however you have to dry them properly. Otherwise you will end up indeed with soggy fries. There is a device available which uses sonar pulses to do the job - without boiling water. Never tried it.
I ve made these. They are a lot of work, but they will come out as the best chips you ve ever had. Get the RIGHT potatoes . It ll take hours to make a batch sufficient for multiple persons, but its worth it if you want PERFECT chips...
So I'm kinda found similar recipe without knowing Heston or Triple Cooked chips. Once I cut a potato and fried them. The inner side are still, not raw, but hard. Don't like it. So I decide after cut in pieces, I'm boiling it, but not with water but steaming it. Then I cut and fried it. It's tasted wonderful. Because I made too much, some where stored. In the morrow, I cook it for just heating it, and it's taste even greater.
Yeah the really necessary step is to boil them until nearly falling apart, the additional fry is optional but will get them extra crispy. It's the same way the Brits make roasted potatoes, boil them first.
Heston is no ordinary chef! This guy is so talented I've seen some of his shows. He looks like he knows a bit about science either matriculated with high pass marks at high school or studied it further and applies this to his cooking.😊👏 👍
@@bradleyjordan5365 Seriously? This is what you care to correct people on... respond to some people spreading false damaging facts about sex and gender or global warming, instead of worrying about the fact that not everyone refers to chips as fries... honestly. XD I literally said I never had a better "chip" before in my life.... therefore I referred to them as "chips" and "fries" what's the damn problem? huh?
@@martfildes9675 Seriously? This is what you care to correct people on... everyone knows Americans call Chips, Fries! In the rest of Europe people call Crisps, Chips. Deal with it, not everyone lives in the UK. Here I am making fun of Americans for their US defultism. And some Brits start UK defaulting.... *sigh
@@ifunanya24 Another potential concern could be that the heat from the hot food can raise the overall temperature inside the refrigerator, which might place certain other foods into the "danger zone" if you're not careful.
So I made this and as you would expect this was a pain in the a*s to make. It's extremely time consuming and meticulous. BUT, they were BAR NONE THE BEST CHIPS I've made and eaten in my life. Now every time I eat chips I get sad because they will never be as amazing as these. One word of advice I can give is don't try to do this in a day. It'll take too long. Do the two step process then freeze it away until you want them.
Wife: Darling what are you cooking? Its 2am? Husband: Im cooking you the perfect chips for your birthday! Wife: But my birthday has just gone and isnt till next year?! Husband: Yes.
Excellent fries and not quite the pain in the ass you think it is if you plan ahead. You can skip one step and still have good fries too. Boil then fry, or fry and fry will still improve your fries.
That’s how I always make my chips and wedges now. I add abit of Tumeric in the water when boiling to add that nice golden yellow colour and it don’t do anything to the flavour
I boil them with vinegar and salt, not just water, until they become bendy and break apart easily but without becoming mush. When the chip is very bendy and starts to form cracks in the surface, that's when the boil is done. The rest is the same as Heston's. This stops the potato turning into mush.
on the channel 4 website the recipe says cut the chips 2 x 2 x 6cm which looks bigger than the ones he has here! and it says put them in the freezer for an hour not fridge for 30 minutes???
Best way to make chips. Crazy crispy on the outside and so fluffy on the inside. Too impatient? That's unfortunate, as these are totally worth the time. But hey, I won't hate if you prefer to mostly eat out.
@@traceyphillips6825 in terms of human lifespan, id say around retirement age is relatively average anything past 80 I'd consider a long time. At 24 years old you're still new to the world only 6 years a legal adult but id still consider a young adult, these days due to economy its not unusual for people to still be at home (due to house prices but this is based off of my Country.) or recently moved out, in a lot of cases the parents would generally do the weekly shopping therefore I would not consider it unusual to not have heard of every variety of potato. Hope this helps :)
Why not cut the potato into the size you would use for roasted potatoes. Blanch in the water for 20 minutes. Thus you can man handle and get the potato even more cooked in this step. Then you shake in a colander, and freeze. Take out of the freezer and cut into chip size. Roast in oil in the oven.
A way to get it similar but not as fluffy after peeling scracth surface with a fork or par boil then fry put on some kitchen towel for a minute then fry again skip the chiiling or just chill the a first time it was a long way personally i buy macain home fry for rustic chips bung in oven almost as good n no mess.
I’m sure this is amazing but Christ.... If said to the wife “I’m gonna make some home made chips” “Ohh nice how long?” “Give me about 2 hours...” “What... who takes 2 hours to make chips...”
@@robertlee9712 have the balls to explain to your misses that good things take time to make and unless she wants to munch on shitty prepackaged frozen fries she will have to wait.
Don't have Arran Victory or Maris Piper in North America. Let's try to find a substitute... Experiment #1: Yukon Gold.............NOPE! Didn't work. Didn't break down when simmered for 20 minutes, couldn't crisp after double frying. Stay tuned for more experiments.
The 2nd time in the frig sounds reasonable, but it's nonsense. Once you have any color on the chip you've developed a crust that keeps any moisture from escaping.
I'm sure this recipe makes dynamite chips/fries, but the problem is how long the whole process takes. If I start making chips/fries, it's because I want to eat them now, not tomorrow.
Thank you bbc for showing us half a recipe. Very useful.
The final stage is to fry the chips at 190 degrees celcius until golden brown and floating on the oil, then drain and transfer to absorbent paper. You can use this method in less steps with an air fryer that has a desication or moisture removal setting. When the chips have been parboiled transfer them to the air fryer and set to remove moisture. When they've dried out a lot spray them with low calorie cooking oil and put them back into the air fryer on the chips setting.
I know i love chips
@@rossboylan3162Man that’d be awesome filmed whilst Heston narrates
13 years ago UA-cam video length had limitations.
@@doctorpanigrahi9975 its only 3 minutes dude
Heston Blumenthal single handedly revolutionized chips. Every high-end pub in the UK now serves double-fried chips. Delicious!
Here, in the Netherlands, most snack-corners already do this for ages. Also the type of potatoes has a huge influence on the end-result.
@@robbertblok5612 This video doesn't represent when he released this recipe, he didn't even come up with it, I worked in a hotel in the UK in the late 1970s that made thrice cooked chips, this doesn't come from the Netherlands.
It's thrice cooked not double-fried :)
Double-frying has been the standard for ages. You surely heard of the "French Revolution"... that's what it was.
that'll be 20 quid mate
Ive Try This recipe Exactly What He said n the result Was Incredible...
The chips was so crispy outside and super fluffy inside...
This video was originally about how to make fish and chips (it's still available to watch on UA-cam) but here has been edited to show how to make chips.
The final step for the chips is to heat the oil to 190°C and fry them for 7-8 minutes.
I tried this and the final fry seemed to take 3-4 minutes not 7-8 minutes. Of course, it all depends on personal preferences. I've tried double fry plus this method on four or five occasions and never had great results. I can only assume the local potatoes are not particularly suitable (only one variety is available locally) ☹
Thank you.... that was frustrating, wasnt it.
Hi thanks for commenting on this as I was, 'like what happened to the final stage of the video'? Kinda like just kept you guessing on your next step, but you completed it. 👍 😊
@@rachaeljames1339 hi yes, it was for me too. 👍😊
@@ngipiksari I had the same issue until I used Maris Piper which are similar to the ones Heston uses.
One minute silence for the guests who waiting for a year to eat chips
Worst comment I read
@@johncruz1521 I don't comment to please you
Don't have Arran Victory or Maris Piper in North America. Let's try to find a substitute...
Experiment #2 and #3: Idaho Russet & PEI Russet.....
WINNERS! They both worked like Arran Victory and Maris Piper! Glassy crispy crust on the outside, fluffy potato on the inside!
A few tips: PEEL THEM! The skins don't crisp right.
DON'T bring to heavy boil, simmer them.
DON'T add seasoning or vinegar until the very end.
DON'T fry the chips at ANY stage if they aren't partially frozen 1st.
Enjoy! :D
Persadish thanks mate
i stay a 40 minute ferry ride to Arran and i’ve never even seen an Arran Victory in my life 🤔
@@Killieguy84 Me neither and I used to work for the Scottish Department of Agriculture and Fishing, Potato seed Section. Boring job, but honest living.. I used to know all the varieties, and the diseases they might get. Boring.Blight.
I found it was alot easier to bring the water boil from cold with the chips in (can also use roast poatatoes), then bring down to simmer for 11 minutes until fluffy on outside, oven cook 30 minutes 220° (120g of your preferred cooking fat/oil per 1kg of potatoe) , turn twice in the last 15 minutes then finish off for 5 minutes in the deep fat frier at 190°. No cool down waiting periods...
Are you serious!! I sat and watched through the entire video only for you to end it without the reveal!! What an absolute Chip Block!!
Heston regaling stories at 90yo. I remember once cooking a chicken for family and friends little Johnny was a wee kid when I started, was a great moment Johnny and his son got to share that beautiful succulent chicken on his sons 16th birthday
We didn't see the final frying!
Heston Blumenthal is a fantastic Chef
Another way to make amazing fries is to microwave baking potatoes till about half way done, then let cool, cut them and fry them in deep fryer, they are soooooo awesome and quick
Noted
It actually works first I slice my potatoes onto chips then I boil them in water for 6 minutes or until their soft then I place my chips in the freezer for 1 hour then I fry them in oil for 4 minutes then I put them in the freezer again for 1 hour then I fry them in hot oil again for 4 minutes
Such attention to detail.
Bless you Heston!
I hear a lot of people complaining, but what's wrong with just doing a couple of Kg of fries and leaving them in the freezer and just leave the last step for when you want fries?
Great… cant wait to taste these… next month
I've made these chips so many times I can't imagine doing it any other way. They are PERFECT.
TooNu Huh you’re probably still making them after eight years
@@zainc2492 yes
Heston might want to visit Belgium i believe they follow a similar recipe not sure about the refrigerating part but they definitely fry their frites twice
Im from the Netherlands, but we're familiair with the Belgium tradition. We do fry twice here, however boiling in water is not usual. The old tradition here is to fry in beef tallow, which adds a lovely aroma and crip.
ariean rachmat Well I've tried Hestons approach, including the Arran Victory potato. It actually does work, however you have to dry them properly. Otherwise you will end up indeed with soggy fries.
There is a device available which uses sonar pulses to do the job - without boiling water. Never tried it.
yesterday I did that , cut, cook, freeze, fire, freeze again, fire harder. yum
Oh my ... Just did this recipe and its brillant.
Is it finished yet
@@harrynewby2201 they are still in the fridge mate
If u a scientist but accidently chef passion grabs u
Then Heston is the idol u should follow.
The scientific chef
I just let them drip dry rather than refridgerate them and they were awesome! fluffy chips with a auper crispy outer layer
Heston is not a chef , he's actually a scientist who's hobby happens to be cooking .
Best chips recipe ever.
I ve made these. They are a lot of work, but they will come out as the best chips you ve ever had.
Get the RIGHT potatoes . It ll take hours to make a batch sufficient for multiple persons, but its worth it if you want PERFECT chips...
Wanted some chips for my chip butty.
Thought I'd try Heston's recipe.
Had to start two weeks in advance.
Final stage fry temperature 🌡️ ?
180°c - 7 min ?
So I'm kinda found similar recipe without knowing Heston or Triple Cooked chips. Once I cut a potato and fried them. The inner side are still, not raw, but hard. Don't like it. So I decide after cut in pieces, I'm boiling it, but not with water but steaming it. Then I cut and fried it. It's tasted wonderful. Because I made too much, some where stored. In the morrow, I cook it for just heating it, and it's taste even greater.
Just skipped the 2nd frying and they turned out amazing as well
Yeah the really necessary step is to boil them until nearly falling apart, the additional fry is optional but will get them extra crispy. It's the same way the Brits make roasted potatoes, boil them first.
How does one get to see the conclusion of these recipes?
I can confirm this process makes some AMAZING fries.
Are they better than Mccain chips?
@@mohammadmirza84 if you do the steps properly, the result is unlike any other French fried potatoes ever.
Heston is no ordinary chef! This guy is so talented I've seen some of his shows. He looks like he knows a bit about science either matriculated with high pass marks at high school or studied it further and applies this to his cooking.😊👏 👍
@firecontent6841 Hi yes I thought you were kidding but I just found out. Pretty tragic poor Heston 😱
@@jamukas1what? His fingers are fine. It was a German chef who was using Heston's methods with liquid nitrogen who blew his hands off.
@@rundattmedia2106 Thanks for clearing that up, poor German fellow though. 😔
Incredible, this was my first time making fries and I have never had better chip before in my life.
Chips
They are not fries...
@@bradleyjordan5365 Seriously? This is what you care to correct people on... respond to some people spreading false damaging facts about sex and gender or global warming, instead of worrying about the fact that not everyone refers to chips as fries... honestly. XD I literally said I never had a better "chip" before in my life.... therefore I referred to them as "chips" and "fries" what's the damn problem? huh?
@@martfildes9675 Seriously? This is what you care to correct people on... everyone knows Americans call Chips, Fries! In the rest of Europe people call Crisps, Chips. Deal with it, not everyone lives in the UK. Here I am making fun of Americans for their US defultism. And some Brits start UK defaulting.... *sigh
@@Nimoes_archive I'm very "Serious"... and dont call me "ly"
Was always told to never put hot food in a fridge!
you were told something wrong then.
@Nat Le hot food can be put in a fridge. Basic stuff in culinary school ;)
Did they explain why not to put hot food in there?
Might just be because it would melt the plastic inside of the fridge 🙃
@@KirigakureM no. Never put hot food in a fridge ya wetwipes..
@@ifunanya24 Another potential concern could be that the heat from the hot food can raise the overall temperature inside the refrigerator, which might place certain other foods into the "danger zone" if you're not careful.
Tried it.. Its a hassle to do.. But.. The result.. Is awesome..
Yea but you can do massive batches to stage 2 and freeze them. Then you have them in the freezer and you're four minutes away from perfect chips.
I had them at his Hinds Head Restaurant last weekend. They were soooo good!!
A wonderful potato dish
So where’s the third cooking to see the finished product
Finally- a comment section praising the conetnt of the video
What oil was used pleased?
hey master magoo what oil do you cook them in
Forget the rest, Heston's the best !
So I made this and as you would expect this was a pain in the a*s to make. It's extremely time consuming and meticulous.
BUT, they were BAR NONE THE BEST CHIPS I've made and eaten in my life. Now every time I eat chips I get sad because they will never be as amazing as these.
One word of advice I can give is don't try to do this in a day. It'll take too long. Do the two step process then freeze it away until you want them.
Doesn't take that long
how long can you store the chips in a container befreo the final fry? can you freeze them at that stage
What temperature does he fry at??
Was waiting for the vacuum cleaner
Does anyone know what oil was used to fry the fish & chips?
Wife: Darling what are you cooking? Its 2am?
Husband: Im cooking you the perfect chips for your birthday!
Wife: But my birthday has just gone and isnt till next year?!
Husband: Yes.
nope too long
- par boil them
- drain em
- coat em in flour
- Fry em till golden
- enjoy
FFS If Heston opened a chippy he'd be bust within a week lol
Within a day!
Show respect clowns oh sorry you don't know what respect is
All chips should be fried in animal fat
Youd do the prep before hand. Like chippies cut their potatoes before. Some pre cook them and then freeze them
Final frying: left to the imagination....
When he says "fridge" does he, in fact, mean 'freezer? Seems to me, from what I've read....it's about the actual freezing.
Excellent fries and not quite the pain in the ass you think it is if you plan ahead. You can skip one step and still have good fries too. Boil then fry, or fry and fry will still improve your fries.
What an anticlimax! Where is the end result??
That’s how I always make my chips and wedges now. I add abit of Tumeric in the water when boiling to add that nice golden yellow colour and it don’t do anything to the flavour
Pure science 🧪👍
My favourite are McDonald's chips 🍟🍔🥤
😋
Ain't Nobody Got Time for That
Its how we make them in the restaurant i work in
CowsInHats sadly most of the watchers are home cooks..
I have. I always have time for food that taste better.
I thought that, until I made them. And it doesn't take you 2 hours, the freezer/fridge does the work. Result is WELL worth it !
PhiWeaver That’s why u don’t get anyrhing done right
Awesome
Rumour has it ...the chips are still in the refrigerator
I though cooking a lamb roast was too much effort. This is just over the top.
Great comments. I was just thinking the same thing. No one at my house is going to wait that long for chips.
I boil them with vinegar and salt, not just water, until they become bendy and break apart easily but without becoming mush. When the chip is very bendy and starts to form cracks in the surface, that's when the boil is done. The rest is the same as Heston's.
This stops the potato turning into mush.
on the channel 4 website the recipe says cut the chips 2 x 2 x 6cm which looks bigger than the ones he has here! and it says put them in the freezer for an hour not fridge for 30 minutes???
Yeh what the hell does a mitchalin star chef know anyway
Thank you Binging with Babish.
Best way to make chips. Crazy crispy on the outside and so fluffy on the inside. Too impatient? That's unfortunate, as these are totally worth the time. But hey, I won't hate if you prefer to mostly eat out.
Call me tightass,but 5 minutes of running water is enough for a shower, wash my car, water the plants
But you won't have chips
What time of potato’s?
But did he brine the potatoes?
Never seen or heard of an Arran Victory in my 24 years on the planet
Thats not a long time, so don't worry. You've heard of them now! :)
@@KingArthurrr what is a long amount of time?
@@traceyphillips6825 in terms of human lifespan, id say around retirement age is relatively average anything past 80 I'd consider a long time.
At 24 years old you're still new to the world only 6 years a legal adult but id still consider a young adult, these days due to economy its not unusual for people to still be at home (due to house prices but this is based off of my Country.) or recently moved out, in a lot of cases the parents would generally do the weekly shopping therefore I would not consider it unusual to not have heard of every variety of potato.
Hope this helps :)
u a so much god
Do fish and chip shops do all this work for their chips?
Alot of people cant afford high-priced fancy kitchen gadgets or expensive food items
Why not cut the potato into the size you would use for roasted potatoes. Blanch in the water for 20 minutes. Thus you can man handle and get the potato even more cooked in this step. Then you shake in a colander, and freeze. Take out of the freezer and cut into chip size. Roast in oil in the oven.
So that's why 2 potatoes worth of chips is $450. I get it!
Tried loads of ways, just about the best way is to buy a bag of Mccain oven chips and fry once. They are perfect! Very cruncy and very floury.
Last fry is 190c
A way to get it similar but not as fluffy after peeling scracth surface with a fork or par boil then fry put on some kitchen towel for a minute then fry again skip the chiiling or just chill the a first time it was a long way personally i buy macain home fry for rustic chips bung in oven almost as good n no mess.
I’m sure this is amazing but Christ....
If said to the wife “I’m gonna make some home made chips”
“Ohh nice how long?”
“Give me about 2 hours...”
“What... who takes 2 hours to make chips...”
I thought that, until I made them. And it doesn't take you 2 hours, the freezer/fridge does the work. Result is WELL worth it !
My misses would send me to the chippy in the fridge stage 🤣
@@robertlee9712 have the balls to explain to your misses that good things take time to make and unless she wants to munch on shitty prepackaged frozen fries she will have to wait.
Uh and just wait what's coming when you've to explain her you're going to put a lot of hot chips in your fridge ...
RENOVATIO calm down mate, no ones getting a divorce over some chips...
Shiny Mcslaphead
I’m here from Hestons space chips
Don't have Arran Victory or Maris Piper in North America. Let's try to find a substitute...
Experiment #1: Yukon Gold.............NOPE! Didn't work. Didn't break down when simmered for 20 minutes, couldn't crisp after double frying.
Stay tuned for more experiments.
Yo.been 6 years.wanna tell us the rest of the experiments?
@@jashea7610 he left the results in another comment buddy. Quite a detailed review too
Anybody here from JaackMaate’s happy hour?
No
sir my chips where not cranchi ...
So there "french cut and deep fried" and not "chip cut and deep chipped"
Interesting. Good recipe by the way.
'you'll get potato soup' i think mash potato might have been a better thing to say :')
No because with mash you drain whole potatoes first, then mash them. If they disintegrate in the water you have...... soup.
One tip he's missing is to cook them in duck fat
But I'm hungry now😢
Wonder he didn't fry them in ice - cream
Didn't know Joe 90 could cook.
Human thumb’s perfect chips
The 2nd time in the frig sounds reasonable, but it's nonsense. Once you have any color on the chip you've developed a crust that keeps any moisture from escaping.
Yes, arran victory potatoes available everywh…… erm, nowhere. Crank
I'm sure this recipe makes dynamite chips/fries, but the problem is how long the whole process takes. If I start making chips/fries, it's because I want to eat them now, not tomorrow.
as always very enjoyable to watch but i just couldn't be bothered jumping through all these hoops just for chips
That's the reason they're 'just' chips. You're not doing anything with them
Or go to the chippy
Shut up heston try making it in big batches imagine laying each chip out hahah
It’s no use trying this with other potatoes... after all that work they are soggy anyway...
but i like soggy chips
Anyone leave the skin on ?
no
That’s too long I can’t wait