Triple-cooked chips are a British take on the classic French Pont-Neuf chip, simmered and then fried twice at different temperatures to build an exceptionally crisp shell around a fluffy centre. The extra steps take longer than an ordinary chip, but the pay-off is a crunch that holds up long after they leave the fryer.
Triple-cooked chips are a British take on the classic French Pont-Neuf chip, simmered and then fried twice at different temperatures to build an exceptionally crisp shell around a fluffy centre. The extra steps take longer than an ordinary chip, but the pay-off is a crunch that holds up long after they leave the fryer.
Triple-cooked chips are a British take on the classic French Pont-Neuf chip, simmered and then fried twice at different temperatures to build an exceptionally crisp shell around a fluffy centre. The extra steps take longer than an ordinary chip, but the pay-off is a crunch that holds up long after they leave the fryer.
Triple-cooked chips are a British take on the classic French Pont-Neuf chip, simmered and then fried twice at different temperatures to build an exceptionally crisp shell around a fluffy centre. The extra steps take longer than an ordinary chip, but the pay-off is a crunch that holds up long after they leave the fryer.
Triple-cooked chips are a British take on the classic French Pont-Neuf chip, simmered and then fried twice at different temperatures to build an exceptionally crisp shell around a fluffy centre. The extra steps take longer than an ordinary chip, but the pay-off is a crunch that holds up long after they leave the fryer.
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