I love potatoes. Like, really love them.
If I could eat them every day, I would. But some poo poo’ers out there go on about carbs, and low GI foods and so potatoes get relegated to a once a week dish.
So you can imagine my delight the other day when I walk into work and find a bag of homegrown nicola potatoes on my desk.
Yes, the food swapping with my work colleagues is FINALLY starting to slowly happen. Last week it was lemons, this week potatoes. Swapped for some of my gorgeous girls’ freshly laid eggs. I thought that was a pretty damn good trade.
I havent grown potatoes myself yet. They kind of sit in my mind as something that I think are too hard, or that i’ll fail at, but next winter i’ll give them a go.
In the meantime, im very happy to trade what I can grow for something that someone else can. And isnt that bloody brilliant? I reckon thats what life is all about; sharing ideas, sharing skills and sharing the fruits (or potatoes!) of our hard work.
But what to make with these beauties?
Well in our house we have recently gotten into eating veggie burgers. I’ve come up up with a great recipe and so it gets quite the workout of late.
Most of the time we just have the burgers on their own, but when we are feeling like a real treat, i’ll make some of Heston Blumenthal’s triple cooked chips to go with them. And oh my golly are they good.
And you can serve them with anything as well!
Last night we had our chips with a simple garlic aoili, but theyre also great with rosemary salt on them, or served with a spicy tomato relish or sauce.
Emma’s Bosses Homegrown Triple Cooked Chips
1 kg nicola potatoes peeled and cut into chunky size chips
Vegetable, canola or grapeseed oil (enough for frying in a wok or electric deep fryer if you have one!)
Sea salt and garlic aoili to serve
Peel your potatoes and cut up into chunky chips. I cut them in half length ways and then in half again and then once more. You get the idea.
Once cut up put in a colander and rinse under cold water to get rid of most of the starch
Fill a saucepan with cold water, enough to comfortably cover the potatoes. Bring potatoes to a gentle boil and cook them until potatoes are just starting to fall apart.
Drain potatoes and put chips onto a wire rack and then staright into the freezer for an hour. This is to get rid of the moisture so they can get as cruchy as possible.
After an hour heat your oil until when you put in a small piece of bread it starts to go brown. Put your chips in and fry them until they just start to go golden brown.
Remove from the oil, drain them and put them back on your wire rack and back into the freezer.
I should note at this point that if you just want to do double cooked chips you can leave them in the oil until they are a deep golden brown and crisp. They are still VERY GOOD and VERY CRUNCHY this way 🙂
Leave them in the freezer for at least another 30 mins, again to get rid of the moisture and then pop them back into your hot oil for final frying.
Drain on paper towel, sprinly with sea salt and serve with your aioli.