Triple Fried Chunky Chips

Wow, now this blows me away every single time I eat it! I love the crispy outer layer of the chips with the soft, super tender inside melting in my mouth mmm...

1. 1

   Place the chipped potatoes in a large pan of cold water and soak for half an hour. This removes excess starch, giving the chips a lighter texture.
   Rinse and place the chips in a pan with cold water and the sea salt.
   Bring to the boil and cook for 10–12 minutes, or until you can insert a knife easily through the centre of the largest chip.
   Drain and run the chips under very cold water to prevent further cooking. Pat dry with kitchen towel and arrange on a baking tray lined with greaseproof paper.
   
   Place the tray in the freezer for 30 minutes. This will make the chips nice and cold before you drop them into the hot melted lard to fry. Melt the lard in a saucepan a third full of melted lard (about 1 kilogram) and heat it to 130°C.
   Remove the chips from the freezer, pat dry with kitchen towel and carefully lower into the hot fat in batches of 8–10, cooking for 4–6 minutes, until they start to color. Drain and continue cooking the remaining chips before cooling them in the freezer for another 30 minutes. Alternatively, prepare up to this stage a day in advance and leave them to cool overnight.
   
   For the final cooking, heat the same fat to 180°C and again, lower small batches into it.
   Cook for 2–3 minutes or until crisp and golden. As they come out of the fryer, drain on kitchen paper and give each batch of chips a good sprinkling of sea salt if desired.