Irresistibly Crunchy Triple Cooked Chunky Chips with Vibrant Fennel Pickled Red Onions

There's something special about the experience of biting into a perfectly cooked chip. The combination of a super crispy outside and a tender, fluffy inside is simply irresistible. In this post, we're diving into the art of making Triple Cooked Chunky Chips, paired with Quick Fennel Pickled Red Onions. This dish elevates the humble chip and introduces a zesty twist that will excite your palate.

Triple Cooked Chunky Chips with Vibrant Fennel Pickled Red Onions - The Recipe.

The magic of Triple Cooked Chunky Chips with Vibrant Fennel Pickled Red Onions is that the sweet, tangy, vibrant pickled onions are the perfect way to elevate these beautifully cooked chunky chips. I know these chips have a process to cooking them, but that attention and devotion to the quest of chip perfection will really pay off.

The Magic of Triple Cooking

Triple cooking is a game-changer for achieving the perfect chip. This technique involves boiling, cooling, and deep-frying the potatoes multiple times. The result? Chips with an ultimate crunch and a soft interior that melts in your mouth.

Ingredients for Triple Cooked Chips

• 1kg Maris Piper potatoes

• Sunflower oil for deep frying

• Flaked sea salt

  
  

Maris Piper potatoes are excellent for this recipe due to their high starch content, which creates that desired fluffy centre. Choosing the right potatoes is critical; their quality can make or break your chips.

Step-by-Step Guide to Making Triple Cooked Chips

1. Prepare the Potatoes: Peel the potatoes and cut them into chunky chips, aiming for uniform sizes of about 2.5 cm. This ensures even cooking.

   
   

2. First Boil: Put the cut potatoes in a large pot of salted water, bringing it to a boil. Cook for around 10 minutes, until the potatoes are tender but still holding their shape.

   
   

3. Cool Down: Drain the potatoes and spread them on a baking tray. Allow them to cool, which helps to release moisture for a crunchier finish.

   
   

4. Second Fry: Heat sunflower oil in a deep fryer or a large pot to 130°C (265°F). Fry the cooled chips in batches for about 5 minutes without allowing them to colour. Drain them on paper towels.

   
   

5. Chill Again: Let the chips cool completely; refrigerating them for about 30 minutes works well.

   
   

6. Final Fry: Raise the oil temperature to 190°C (375°F). Fry the chips again in batches until they turn golden brown and crispy, taking about 3-4 minutes.

   
   

7. Season: Remove the chips and sprinkle with flaked sea salt while they are still hot, ensuring they absorb the seasoning.

   
   

Quick Fennel Pickled Red Onions

To complement the rich, savoury flavours of the chips, we will whip up a quick pickle of red onions infused with fennel. This tangy topping adds a refreshing contrast, elevating the overall dish.

Ingredients for Quick Fennel Pickled Red Onions

• 1 red onion, halved and thinly sliced

• 1 tsp fennel seeds

• 1 tsp fresh fennel fronds, chopped

• 3 tsp flaky sea salt (avoid table salt, which can be overly salty)

• 1 tsp sugar

• 100 ml red wine vinegar

  
  

How to Make Quick Fennel Pickled Red Onions

1. Prepare the Onions: Thinly slice the red onion and place it in a bowl.

   
   

2. Mix the Pickling Solution: In another bowl, mix together the fennel seeds, flaky sea salt, sugar, and red wine vinegar. Stir until the salt and sugar are dissolved.

   
   

3. Combine: Pour the pickling solution over the sliced onions. Add the chopped fennel fronds to boost flavour.

   
   

4. Marinate: Allow the onions to marinate for at least 30 minutes at room temperature. For the best flavour, refrigerate them for a few hours or overnight. The longer you let them sit, the tastier they become.

   
   

Serving Suggestions

Once your chips and pickled onions are ready, it’s finally time to serve!

Plating the Dish

Start with a generous serving of the triple cooked chunky chips on a plate. Top them with a spoonful of the vibrant fennel pickled red onions. The pop of colours and different textures makes for a visually appealing dish.

Pairing Ideas

These chips shine on their own, but they also pair beautifully with dips like aioli and ketchup. Consider serving them alongside grilled meats or fish, or our Barbeque Roast Pork Loin Sandwiches with Apple Celeriac Remoulade; the crunch of the chips and the tang of the pickled onions create a delightful harmony in your meal.