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Heston Blumenthal's famous triple-cooked chips, served at the Riverside Brasserie in Bray, are widely celebrated. His thrice-cooking method means that the fat, finger-sized chips have golden, crisp exteriors and insides that are light-as-a-feather fluffy, like a down pillow. The contrast of the two textures is so good that it's hard to feel too guilty about indulging. Our take on Heston's chip recipe also incorporates one of the best-kept secrets of chip-making: to make them extra crispy on the outside, chill them before frying.
Typical values per serving:
This recipe was first published in February 2007.