The Ultimate Michelin Chips (Better Than Any Fries!)

[@steveworrell]

I respect his attention to even the most minor steps allowing me to follow all steps in precise detail.

[@theyreMineralsMarie]

There is a restaurant down the street from me that does full beef fat fried potatoes and they are incredible. They boil whole russet potatoes then break them up into chunky bites, followed by a double fry on grass fed tallow.

[@yasminjaime9092]

Where is this restaurant based? Thanks

[@JamesChurchill3]

​@@yasminjaime9092 Down the street from @theyreMineralsMarie

[@nnuae]

@@yasminjaime9092 Seconding that question, where should I move my family to?

[@p.h.bridegroom4142]

Everything just sped up to 100 at the second half of the last sentence 😂

[@theyreMineralsMarie]

You'll have to come all the way out to SW Montana. The restaurant is called Old Salt, located in Helena.

[@rogierasselt4972]

a friend of mine is a farmer and he grows AGRIA potatoes . These potatoes are unbeatable for fried aplications. They have a very low water content, the fries/wedges that come from this potatoe variety are incredible crispy and tasty.

[@EricPollarrd]

Does he reveal what pesticides he uses on them?

[@kenshinhimura9387]

@@EricPollarrd lol you don't want to know

[@kenshinhimura9387]

The more water the better for crispy fries.

[@rogierasselt4972]

@@EricPollarrd I bet you are the light of every party...

[@EricPollarrd]

@@rogierasselt4972 I’m the fact of every health issue lad

[@richardbaker8928]

I'm 70 and growing up chips were always cooked in beef dripping or sometimes lard, so much better than cooking in oil. These days I'll make chips every four or five weeks as a treat, great with a ribeye steak and two or three lard fried eggs :)

[@RedHeadKevin]

That's why McDonald's fries were so good. They were cooked in beef tallow. Then they started with vegetable oil and they became average at best.

[@worthington3637]

I'm nearly 72, you youngster. Every four or five weeks? Surely every four or five days?

[@twatmunro]

I'm 69. Our local chippy had a coal fired range and always cooked in beef dripping -- right up until the mid 70's.

[@LeMerch]

@@twatmunrodid they stop

[@daimaoza832]

Nice !

[@squidlings]

Just made these and wow. I'm impressed. When you've slaved over chips for a couple of hours you savour each mouthful.

[@kenshinhimura9387]

Next time cut out the boiling in water, leave the skins on and only use lard or beef tallow. Do not fry in veggy oil then switch over. This chef is adding extra steps for no reason.

[@KebabTM]

@@kenshinhimura9387 Heston invented this method for a reason. Try it yourself, the difference is very evident.

[@kenshinhimura9387]

@KebabTM I did try and there's literally no difference. It's actually just a waste of time and this guy doesn't even know. My homemade fries turn out perfect every time and all you have to do is soak them in water for 15 minutes first then cook them once in oil take them out Let Them Sit 3 minutes then cook them again and they come out perfect every single time better than any restaurant fries I have ever had in my entire life. And way better than this guys fries. Cooking the fries in the boiling water is a completely unnecessary step that does literally nothing for you. You get the exact same result if you just soak them in water then cook them twice like I said

[@tommybetts5071]

Yeah, sure buddy ​@@kenshinhimura9387

[@nopiola]

@@kenshinhimura9387 Funny how random internet people know better than a Michelin chef

[@bwright4121]

Thankyou you guys so much. I’m a deckhand/junior engineer but also pizza chef/sous chef and I just got my first position going from deckhand to crew chef on the yacht thanks to upping my game through you guys!!! Thankyou so much this channel and info is bloody invaluable!!!

[@Basuko_Smoker]

Good to hear people still get rewarded for doing good and beyond❤

[@whichkatami]

My, (Scottish), Dad makes chips, (French fries in the U.S.), on the last Sunday of every month, he’s done this for decades, now I know why our extended family has always come for lunch, on that day too. After seeing this vid, I asked my Dad about his Chip process, he said it’s very close to what the vid shows. He added that he loads raw, cut potatoes into a strainer basket, it’s near the same size of his pot. Once boiled he quickly submerges the basket into an ice water bath. He stated the potatoes don’t fall apart, more than he wants them too. BTW, we’ve never seen Agria or even Maris Piper species for sale in the U.S., so we typically use Russet Burbanks for frying. My Dad took over all the food shopping and cooking duties when he retired, none of us 6 kids, nor our mom were allowed in his domain, the kitchen, but now Dad has some shoulder arthritis, we are all gladly helping him and learning a lot. So, thank you for the eye opening info., I had no idea how time consuming properly making Chips are, but all cooking is and a lot of work, but all us kids have come to love and learn about cooking, as a family unit! 💞

[@frezzingaces]

1:44 Jack just watching intently from inside the oven

[@paulvenn4447]

He just fangin' for dem kraggy bitz :O

[@AndyGait]

Still seething about the burger result. 😂

[@polaka311]

i was about to comment this but you beat me up to it

[@NoGoodVdW]

Haha, just wanted to make the same comment 😁

[@johnwinnerdz1]

Yum yumyum, nice size taters too.

[@GlazeonthewickeR]

I can’t wait to visit London some day and treat myself like crazy at this restaurant. Your channel is wicked inspiring, and it seems the intent comes from a place of immense passion. Props to all of you. ❤

[@TheVexinator]

I watched Heston develop these chips on his show many many years ago. The technique has always stuck with me. It's nice to see the updated method. Thank ya!

[@MRTEEBS503]

Had a single leftover Baker potato sitting in the cupboard. Decided to try this method for the first time (minus the beef fat, as I only had veg oil on had). Needless to say, I will be picking up some beef fat soon for an authentic recreation, as these were the best fries I have ever made. Best I've ever had were in Belgium though

[@TheBayru]

Belgian fries use a loose cooking flowery potato, they are cut uniform thickness (13mm x 13 mm square), and are not washed or boiled in water but poached in ox white (filtered beef fat) for 6 min at 140°C. Then taken out of the fat and shaken to remove the fat before being allowed to cool to room temperature. Then broiled (160-180°C) in lard or ox white 'till gold coloured and crispy.

[@howey935]

I first made chips this way about 6 or 7 years ago when I Saw Heston make the perfect fish and chips and the time and effort is definitely worth it. I used lard and beef dripping to fry my chips.

[@NeverMind353]

Like the old quote goes, "Po - ta - toes. Boil em, mash em, stick em in boiling water, followed by a 140°C fry with vegetable oil, followed by a 180°C fry with 20% additional duck fat" Meanwhile Gollum: 👁👄👁

[@AlienMidget123]

My type of comment 🤣🤣🤣🤣🤣🤣

[@gdoak1836]

Eet ruinz eet!

[@billybourke1803]

That's not gollum, that's gizmo!

[@GeneralKenobi69420]

Is that comment AI generated?

[@sunumaudio]

Mash em boil em, stick em in a WHAT

[@skpince]

If I keep watching this channel and trying out the recipes I'll end up opening up a restaurant. Such good content. Thanks, man.

[@numberonedad]

scratching individual chips by hand definitely seems like a scalable business model

[@nopenadda]

My brothers a chef and even he was taking notes

[@americannightmare2109]

​@@nopenaddaa chef at McDonald's?

[@TwoForFlinchin1]

Idk if anyone has said this but microwaving for 5-6 mins is a fast alternative to boiling. Also baking soda in boiling waters helps with that exterior as well

[@rael_gc]

I remember that some years ago I even cooked them with skin and without water. Llike, for 5 potatoes get completely soft at the mashing point: 5 minutes one side, more 5 minutes in the other side (use 3 minutes if you want it less soft). It looses a nice quantity of water.

[@Souscheff]

you dont want to use chef mic in a resturant like fallows my friend . customers hearing pinging isnt a good look

[@rael_gc]

@@Souscheff Probably he was talking about home cooking (like most of the viewers).

[@UncleBalthasarGelt]

Ah, a fellow Shaq watcher.

[@jacobfreedman3231]

Boiling water and stirring is how u get the ruffled edges tho bruv

[@weylinstoeppelmann9858]

Another thing you can do I thought was interesting is to slice the potatoes thin as paper and layer them up, the starches will hold the layers together and when you fry it you'll get these evenly crispy fissures that run a good distance into the center

[@sharpiesharpie8356]

Made these in the air fryer same steps but used bacon fat 😂 came out perfect 😍 thank you for the tips

[@nZym1]

3:30 "these will be the bits you will be snacking on at the end" Dude knows us.

[@Redgyart]

@0:19 that’s my rapper name

[@Auraboy444]

Beef drippin 🔥🔥

[@ClodiusP]

OK, that's it, I'm hooked. Watched the steak one, now this. So much detail is taken for granted.

[@daimaoza832]

This is exactly how we did our fries in my old restaurant love the nostalgia thank you 🫶🏽

[@twiz148]

initially I thought I heard you say you only fried them once....and I almost closed the video. I am bookmarking this now. Those look fantastic! So far my favorite chip(french fry) is the fermenting process followed by a similar two stage cooking process. I am super interested in the boiling method followed by two stage fry. They looked awesome!

[@Martin.Wilson]

Coming from an Irish family, I can never understand why people peel potatoes, especially for fries. The skin is the best part of the spud.

[@johndonnelly3135]

Yep absolute madness peeling potatoes for cooking chips 👍

[@miffy9871]

Or Purdy!

[@blow0me]

It's disgusting and lazy leaving the skins on.

[@wretube]

Habit of peeling comes from when potatoes were stored un washed and then they wrinkled in long storage . Modern practise no need to peel

[@crispyduck1706]

But you are from Ireland

[@Thatgirl1973]

I'm from the Southern United States. As far as I'm concerned, the deeper the fry, the better. 🤣 Those look AMAZING!!! Can't say I've seen that specific type of potato in my area. Are they similar to a Russet? That's generally the go-to for most fried potatoes here.

[@jonrend]

This always worked for me. Producing very crispy fries. Adding vinegar while blanching potatoes for fries serves two purposes: Maintains Potato Structure: Vinegar lowers the pH of the water, which helps the pectin in the potato's cell walls stay intact. This prevents the potatoes from becoming too soft or mushy during boiling, making them hold their shape better when fried. Enhances Crispiness: Keeping the potatoes firm after blanching helps achieve a crispier exterior when frying, as the structure supports better surface browning. Typically, a small amount (e.g., 1-2 tablespoons of vinegar per liter of water) is enough to achieve these effects.

[@CarnageDogg]

Thanks for the tip.

[@iaakki]

Ok need to try that too. I've added baking soda to the water, so that the surface of the potato becomes slightly mushy and that becomes extra crispy when fried. Baking soda raises the ph. But I boil them for very short period. 3-5 minutes only. It is kind of a fast and easy way to get the starks out. Slice them and briefly boil in water with soda. Dry up and fry. I'm no chef. lol

[@fuckingpippaman]

@@iaakki interesting

[@EeekiE]

There’s a huge amount of potato technology in this video and comments section. I’m making mental notes.

[@kenshinhimura9387]

lmfao not needed at all. Only clowns boil their potatoes before frying. it does not make the fries any crispier.

[@AllHandlesTaken91]

Will, I've made these chips for my family before, and it was really good with a peanut oil fry at the end, but I haven't used beef tallow in any of my recipes before. Would you have any recommendations as to how to make some economically? Or even a pre-made version

[@seandupuie3552]

Casava root cut into chips and par boiled, cooled and then fried in beef tallow is probably the best chip I've ever eaten! Absolutely fabulous! Done properly I'd choose that over a fried potato any day given the choice!

[@markkindermannart4028]

I absolutely love fried cassava and ate tons of them during my years in Thailand and Indo

[@kirstenspencer3630]

Must try !

[@bajanloveprince]

Have you ever heard of breadfruit chips?

[@markkindermannart4028]

@@bajanloveprince I eat them all the time in Hawaii

[@Sergio_dit_Sergio]

Hi, in french we also use "blanchir" for a first cooking in oil like we would say for water.

[@Scipio-Africannabis]

2:39 , reminder to myself to watch this before Christmas so I keep this bit in mind while prepping my roast potatoes.

[@swifteh1780]

@2:25 Would a small splash of vinegar help with the pectin and help keep the potato from falling apart too easily? I add a splash, and then ruffle with no fear

[@Nosceteipsum166]

I always find it pretty nice when places serve double fried chips. I only boil and fry them once. Too much of a hassle for me 😂

[@resenhasdoflow7868]

Double fried is actually the most common way at restaurants. They freeze after 1st fry

[@snooksnufc8801]

Can they be done in advance and then frozen? If so at what point do you freeze before the final deep fat fry or before any deep fat frying?

[@ItsCaldog]

Cole Palmer a big fan 1:02

[@ohm678]

Man might win ballon dor with these chips

[@Bucho-82]

Have you ever boiled them in chicken stock or beef stock? Just wondering if it was worth a go.

[@HardTimesUK]

These looks immense Will. Reminds me of my Dad’s chips. He makes about 3 chips per potato.

[@william7108]

What type of oil do you use?. since there's quite a variety out there I found a organic canola oil that I like using or quality olive oil depending on what I'm cooking

[@merilynp-j294]

Due respect to Heston Blumenthal who made us rethink how we cooked things - I cook double cooked chips and now after watching this video might consider how I cook chips for special occasions!! Thanks again for the teaching video

[@JoannaHammond]

Worth doing and takes less effort than you think. You can do the first stages the day before and then leave them in the fridge for the next day.

[@steve-vx3lx]

hb what a guy man

[@mostamazingmatt]

I make my chips like this, but only in tallow. Also I add a teaspoon of bicarb to the water for an even crispier outside. I don't know if I can get these Agria potatoes, but I can get Maris Piper so I use those.

[@Fangornmmc]

You can also roughen the edges by adding a bit of baking soda when boiling the spuds. Give it a try! This way you won't have to stir as much and your potatoes won't fall apart as much.

[@ericwilliams1659]

Yep, you can also use vinegar or citrus acid, but baking soda works the best. Great way to make roasted potatoes or even fried potatoes or smashed potatoes. A par boil with baking soda for a great crispy potato

[@jeremymcrooks]

The chef used to work under Heston Blumenthal. He runs a famous restaurant. Pretty sure he would add baking soda if he wanted to add baking soda.

[@ericwilliams1659]

@@jeremymcrooks This is for home cooks that might not be able to get the right potato or might not be able to replicate what the video shows. My comment was in no way telling a MStar chef how to cook.

[@LeMerch]

@@ericwilliams1659excellent tip. Also, the chef here wouldn’t add baking soda as that may have consequences for their cooking standards in the restaurant and how they achieve such high ratings as standards tend to be quite high. There would be a reason for using less to make more. For the home cook, baking soda is the perfect short cut!

[@justinschrank4806]

He doesn't need your advice

[@mikelee7535]

Being a chef is such a hard job if you don't love it, but i'm sure if you had a top quality kitchen and a passion for cooking it must be a rewarding job.

[@goodlearnerbadstudent756]

I know chips are supposed to be the side and all, but its more common to see the chips as the star, while the fish/fried chicken feels like the supporting actor.

[@Maplefoxx-vl2ew]

i used to force the restaurant we worked at to make all our red potato wedges with this method for breakfast, i would do massive batches at a time and go thru them all in one weekend. they stil turn out great with skins on , just make them big ol wedges, not small

[@Ratkwad]

Cuts up 10 potatoes, serves 3 sad chips. Michellin stars here i come!

[@Basuko_Smoker]

😂😂😂

[@oli6375]

Well you're one guest Fallow won't miss.. enjoy your McCains.

[@Ratkwad]

@@oli6375 24 likes and counting couldnt be wrong

[@Peepoopoop]

@@Ratkwad stupid comments often get likes..

[@JosePineda-jn8jk]

He cooked a whole pot worth though, what are you on about?

[@gaurlglmistrz]

So the second freeze and fry is necessasry no matter the kind of fat uysed, right?

[@krod432]

We always have Fresh Chips on boxing day (With left over turkey and gravy) will be giving this ago this year.

[@maka3329]

My heart just sank. Chips on boxing day is possibly an all time low! No offence intended, but seriously???

[@krod432]

@maka3329 yep family tradition for us.

[@maka3329]

@@krod432 Like I said, no offence intended - whatever floats your boat I suppose! And to be honest, we have some pretty weird family traditions too!

[@GlazeonthewickeR]

⁠@@maka3329 Lol, am I out of the loop here? what’s wrong with fresh chips on Boxing Day?

[@liamfrancis1991]

Love this, can any of this prep be done ahead of time? Can you stick them in the fridge between the two fries?

[@hammalamiri12]

Yeah you can even stick them in the freezer between steps. Fridge or freezer has dry air so they will take out the excess moisture causing them to be even more crispy

[@steve-vx3lx]

did you watch this ??

[@Solitude11-11]

I used to freeze them after stage 2 then just do the last fry in dripping.

[@naycnay]

I used to make these starting about 15 years ago when I first heard about them via Heston. Haven't made them in years. I remember getting them bang-on once or twice, but a number of other times it just wasn't quite there. Maybe its the potatoes used? This video gives a little more detail and tips so I need to revisit this now!

[@ethan741]

Is there any use for the starchy water and potato bits? It hate waste and was thinking of using it in a gravy or some other purpose.

[@pTang67]

My grandfather used to make these back in the early 90s, before Heston invented roast potatoes.

[@JeremyStein1234]

That’s because Heston didn’t invent anything. Was your Grandpa Dutch or Belgian? Belgians and The Dutch have prepared chips (patat frites) this way since well before Heston was born. Good recipe but don’t understand why a chef doesn’t know their food history.

[@DJAntenna]

Could you use te liquid from the boiled potatoes for another dish, rather than discarding it?

[@Drewpost19]

We call it blanching in the US too

[@stompievision]

Would parboil be another word for blanching in this case?

[@TheWarcraftLounge]

I just made chips dang it!! Now I have to do it all over again 🤣

[@PL-tj5sd]

Poor you 😂

[@chefntoast]

We call it blanching here in the States as well... although I was French/Swiss trained so maybe it did come from classical training? Love your videos and the way you really explain your processes. Cheers from Texas yall!

[@e3498-v7l]

I can confirm this variety (Agria) is great for chips. There's one thing that makes them even better than in video: leave the skin on! Don't peel them, the skin adds flavor and nutrients.

[@dyslexicsoap7605]

dude skin on chips are so goooood though

[@Anyhandlewilldo]

Na.

[@nadtz]

Any recommendations if you can't get Agria potatoes? I learned something similar to this but the end result is very hit or miss and I'm guessing my problem is probably the potatoes I'm using.

[@jojomojo9823]

Start the chips in cold oil keep and keep stirring them gently until they become soft, then stop! You must stop unless you want to end up with one big chunk of starch. But keep checking them as they fry, as soon as they are solid again, start gently stirring them again. Results in something VERY similar to triple cook chips. But is much simpler to do.

[@MrBlaqgold]

So does this mean you dont need to boil?

[@jojomojo9823]

@@MrBlaqgold Yes.

[@redeemernigoohaem9735]

This is why i like English couisine. Anyone talking badly about it doesnt know or are doing it on purpose.

[@loopholesloopy]

they always jump for the worst examples they can and then act like that's british food in a nutshell, but if you cherry pick you can make food from anywhere seem bad

[@ryansmith3361]

​@loopholesloopy ahh yes the famous British food... "French Fries"

[@loopholesloopy]

@@ryansmith3361 french fries are french or belgium, these are chips, also you're literally doing what I said bro

[@ubacow7109]

This sounds like the words of a man whos coping with not understanding flavor 😂

[@workingbum]

Calling fried potatoes cuisine is very European 😂😂😂

[@ianopana1601]

I found if you salt a little bit more the initial water where it's boiled in, I didn't really have to salt much or if at all at the end at the flavor permeated throughout the entire chip.

[@tremuloustetra9083]

It's 1972, I'm 12 years old, and I hear a crackling sound coming from the chip pan. I lift the lid and see that the condensation is forming on the lid and dropping into the fat making it crackle. I lift the basket and rest the chips on the side of the pan, and wait for the fat to get hot again. I put the chips back in, and outcome lovely dark brown chips, but the potato is still firm (not the mashed potato they serving these horrible chips) and delicious. In other words, I was double frying chips in 1972 at 12 bloody years of age. :D :D :D If like me you don't like mashed potato chips, try this method. Honestly the best chips I've ever eaten. In no time at all you can get a skin on the chips, like you do on a roast potato.

[@beginning565]

Sounds fantastic, thank you for sharin!

[@zkmullins]

Started off like it was gonna be a villain origin story!

[@misterkrogan8837]

How many can you take out per day with this method? Like 10 orders?

[@nickdavison9771]

I do a similar prep for air fryer chips, but I just boil till they fluff well on the edges without cooking all the way through, then chill, toss in oil and air fry. Not as good as these bad boys, but still the best air fryer chips.

[@steve-vx3lx]

yep

[@SargonvonThule]

this was by far the best description how to make good fries, special the comments on quality potatos starch and sugar, i can tell by view how good they will taste,

[@cat09tails22]

My local chippy uses very low heat to save on costs and produces triply soggy chips, b@stard charges £3:50 and even expects a thank you

[@DrDuckk]

Very interesting and well explained. But I wonder what would happen if you would get the Alpha-gal syndrome (AGS) after a tick bite like me. What would be an alternative tasty oil to use for the second fry? Chicken fat?

[@JoannaHammond]

When I was younger my local chippy only used beef tallow, where the best flavoured chips ever!

[@nicholaswheeler1311]

Would these be a good potato to use for roast potatoes? I’m thinking of the upcoming Christmas dinner!

[@Saw-Mc]

One of the best cooking channels on KZbin

[@sphenoidjjj]

Definitely

[@ultimapanzer]

Macaxeira (manioc/cassava/yuca) gets really insanely craggly when fried and looks a lot like these. You should try them!

[@Sweetthang9]

Oh 4 TO 5 minutes. I kept thinking, "he couldn't have said 45 minutes...maybe he meant 45 seconds..nah that's too short...but 45 minutes if far too long...." Lord....love your content! Wish my hearing was better!

[@GnJs6PackTraining]

😂lol i also heard 45! 4 to 5 makes waaay more sense

[@OdStNSG]

how does it work that the beef fat can take more heat when it is mixed with the oil?

[@faithsrvtrip8768]

McDonald's used to cook their fries in oil mixed with beef tallow. Until the vegans showed up. Never been the same.

[@NarcOfTheCovenant]

Wasn’t the vegans. It was the anti-saturated fat movement of the 90s

[@angel102ify]

or they realised that vegetable oil is cheaper.

[@Lead_Poisoning1]

Bro eat McDonald's fries 😂 brother they contain 11 ingredients

[@MKotnis]

The corporate board of a globe striding company with thousands of restaurants in dozens of countries stopped using expensive tallow for cheap vegetable oil.. not because they make every decision to seek profit.. but because "Vegans" got it

[@dalebrown325]

@@NarcOfTheCovenant’the anti-saturated fat movement of the 90s’ meaning the British Dietetic Association, American Heart Association, the World Heart Federation, the British National Health Service, the National Heart Foundation of Australia? Not to worry though the pro-saturated fat movement of the 2020s (industrial beef farms in the USA) are fighting back against the science 💪🏼

[@imaginelosinglul]

Is it possible to make a larger batch and freeze/refrigerate them before the last fry, if so how long would they last, and how much worse would the end product be?

[@Mr__Chicken]

I'd also like to know this. I imagine it must be fine for a while. Pretty sure most fast food places cook their chips at the factory, freeze them then do a quick 3 min fry before serving.

[@maka3329]

Heston recommends freezing between stages because the internal water freezes making the potato lighter and fluffier. Will happily last 3 months.

[@dennisburby8585]

I assume this is impossible commercially.

[@kharilester]

I’ll ask chagpt.

[@davidcarson7168]

It’s not. You do the first two steps (boiling and blanching) in bulk scale, then you can make the final product to order.

[@GRUdisinfoGlowie]

Nah most of this grunt work will just be shoved onto to the dishwashers routine list 😅

[@Cjxtreme66]

All fast food fries are made in similar fashion. They are cut, blanched and par fried before being frozen and sent to stores.

[@kckcmctcrc]

Depends on your scale of ‘commercially’. Small places could execute but larger scale could not as currently there’s no scaled production of beef fat. By large scale I’m referring to large QSR or Casual Dining chain.

[@FishingWFrijoles79]

Oh my goodness, literally just seen the video and said I got everything except beef fat so I used Applewood bacon fat and Holy Potato he isn't lying better than any fry hands down!

[@jessenagapen1316]

"You know chippy chips?"

[@ujwalmandi6963]

Whot!!?😲

[@shaunrigby1]

Me n Cole know

[@ssssssssssss885]

Awesome video! Do you guys use that red pan for everything? 🙂

[@Ka0ziun]

6:10 french here, been hearing everyone and even belgians saying "blanchir" about deep frying potatoes. Sounds more to me that peoples that comments on that wants to be nitpicky or doesnt know a lot about cooking !

[@masonsnakes4721]

which variety do you recommend for the best baked potato? Or Jacket potato as we'd say :)

[@maka3329]

Whatever the supermarket sells as Baked Potato!

[@JoseGomez-vr6mj]

Great recipe. Exactly how I make them. From experience: I would recommend parboiling for less time. All that yellow boiling water is fresh potato flavor lost. The potatoes will finish cooking in the final step. For those chip size: 8 min parboil, gentle simmer. Then, confit low for 4 min in beef fat. Then, either deep fry in beef fat till crispy. Or, even better, especially for the home cook: roast at 220c for 15min on a thin steel baking tray. Same Result. This low heat method allows to use your beef fat for longer without spoiling. The true high heat and crisp then happens in the oven. The parboiling makes the potato more dense, so it does not absorb grease that easily, and it enables the starch to effectively become more crispier. The low fry/confit makes the outside starch absorb the fat which then allows for even heating during the second cook. The hot fry or high heat roast ensures maximum crispiness and finishes the cooking of the fry. The results are a crispy, soft inside, full of potato flavour bowl of fries. Beef fat elevates the fry by not adding that "fried" flavour usual seed oils add. Cleaner taste.

[@sarge7247]

For the second stage, when you say confit low, does that mean cooking them in beef fat at around 85 degrees celsius(usual confit temp). That is a lot lower than the temperature Will and Heston cooks them at which is 140 degrees celsius. I agree that seed oils should never be used as they are toxic. Natural animal fats such as beef and duck fat are healthier and tastier.

[@andythedrew7]

What pot/pan u use? Ceramic?

[@mosesjurassic3686]

Did I miss anything? Is there anything new about this method that we haven't heard 100 times before?

[@mr.gentlemansir3151]

If this were the first time you were exposed to this method then it would be new. It's new for some.

[@yacineyaz5678]

Definitely new for me. And I guess, it also is for thousands of other people from all around the world. I'm very grateful to find this quality content.

[@mosesjurassic3686]

@@yacineyaz5678 That's perfectly fine. However, the PROs could be a bit more humble, since this is a method that is pretty much universally accepted. It would me much more useful, if they would explain how to make homemade tallow. This is not really common knowledge.

[@Raul28153]

Have you ever not washed them to see if what you've been taught is bollox? I have, I have also dusted them with potato starch after I boil them. They come out crispier.

[@sichtbeton]

Bad thumbnail: it literally is a fry.

[@liam4058]

Would love to know where you can get them potatoes round Liverpool way. None of the shops / even speciality / higher end stores sell them. Checked a couple of farm shops which don’t either ! 😢

[@530skeptic]

Hey Chef, have you ever used Jersey Royals for chips? The Chef I knew swore by them. They're impossible to find in my area.

[@ErfanElahi]

Thank you chef for all your videos, educational for professional cook students as well...

[@stunny89]

i think you confuse amylose (which is a resistent starch that helps to achieve crispiness) with amylase which is an enzyme that breaks down starch into maltose & glucose, and is actually what prevents sweet potato fries from being crispy.

[@dainsaneofficial]

Dude, top method! The whole family fell in love! Thanks a lot!

[@Jcostaa]

looks amazing!! what if you do the boiling stage on steam oven? it will help to maintain the shape of the potato! OR we need the boiling on water to release the starch?

[@maka3329]

You absolutely do NOT want the potato to hold it's shape. The potato falling apart is what gives it the perfect fried texture (because it allows the oil/fat in.)

[@Groovy1965]

I am in the USA and use beef lard (tallow) for much of my frying. I rarely discard pork or beef fat

[@tommyboy2260]

Most Excellent Chip. I have learned a Michelin method for my Chips. Thank you!

[@evilchef100]

i make these all the time and it is well worth the effort!, I steam them though instead of boiling.

[@shawnmayhew8481]

That's awesome I do my chips the same way my nan tought me I'm in Canada I use Yukon gold potatoes I want to check and see if I can get that potato you used here well done

[@coinfrench2759]

Heston may have tweaked the triple cooked chip for the masses but it would be a bold statement to assume he invented it. My wife’s grandfather was cooking “triple cooked chips” back in the 80’s, it may have been sooner. Par boiled, fried and cooled till dinner time then fried again. We would never assume he invented it back then, it was just a matter of convenience to finish off when all the family was home.

[@bohdy]

Great recipe! It's too bad you still use some seed oil to change the smoke point of the tallow. Do you think you could do the same thing with something like Ghee instead?

[@dilloncain]

Should there be cracks and fissures, maybe some ruffling? Couldn't recall.

[@Jrand4211]

How do you do this for full service, Chef? Do you par cook all of them until the last fry? Lifelong restaurant employee, and have never seen "chips" done this way, with so many steps. In the U.S. they just get thrown into the same oil everything else is fried in.

[@EtherealGrows]

Thank you Belgians 🇧🇪 for this wonderful food.

[@Robertrsg-ABWF]

Proper food. At its simplest and yummiest. Ill try cooking these sometime soon😎😀