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■Bring the pub classic home! These triple-cooked potatoes are golden and shatteringly crispy on the outside, yet soft and fluffy inside. No shortcuts here – just the ultimate method to get that proper pub-worthy crunch in your own kitchen. Once you taste them, you’ll never settle for soggy french fries again.
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33 Comments
I like my skin on the French fries
Make a Mexican flaming cheese there Sam.
They look more like wedges…
Sam, i never comment much only pipe up for years my dad use to fry chips with out doing steps 1 and they were horrible soggy burnt argh chips covered in Gravy, his gone now but now i can learn from his mistakes thanks for demonstrating the 3 steps to making fried chips and we say Dead horse on chips (Tom Sauce on Chips)
Fallow is amazing
I mean they're fries. Air fryer fries out the bag. Who cares? I'm probably stoned🤣
Beef talo!…where do u buy that?
Oh the irony, here you are going through all the hoops of making "chips" and I am heading to Walmart to buy Ore-Ida microwave fries in a box. When I air fry buffalo wings I don't have time to fry french fries like that. To each our own.
If you're going to boil them first, use lightly salted water. Brits use straight beef lard (tallow) no oil, and 3 cook times isn't required….a sprinkle kosher salt with some malt vinegar and you got the perfect chip.
Why go through a whole video just to not show your reaction to eating them?
Lasagna
Thrice cooked British chips. The only way to do it. 👌🏼
I never do this when I make chips, I simply clean the spud if I leave the skin on or peel it, chop them up and put them straight in the chip pan with Vegetable oil or Sunflower oil depends which I have.
Wait till they are crispy on the outside and hey presto chips are ready, throw them in a colander and sprinkle salt on them before putting them on a plate.
Nowt like stereotyping a Brit eh
baking soda in boil can encourage a rougher surface
Chips, Chips, Chips, how many times before you learn what chips are. One thing they are not is fry’s, fry’s are skinny Mackey D’s.
Fallow seems to have Heston Blumenthal’s recipe. He came up with the triple-cooking method for chips. He also makes the most amazing fish to go with them.
Not going to lie. This seems like an awful lot of work to fry some spuds. I'm just going to pick up a bag next time I'm at my local grocer.
Sam just spent nearly an hour making a small plate of chips.
I’ll try this for sure……when no one else is around. I’d need roughly 10X that if I’m caught…..
As someone from the UK, these are called potato wedges
Back in the day, German and Belgium restaurants made chips with multiple fries but last time I was in Munich I asked a native for the best fries and Was directed to the golden arches. 😢
“Rinse them until the water runs clean”? People aren’t going to like that waste! Sorry, I couldn’t help myself.
If i were a betting man, I'd say you didn't let them cool down b4 tasting. And this time, they were blazing! 😂
Ain't nobody got time for that.
Anyone visiting London should drop into Fallow, it’s class 👍🏻
I have been Fallow, it is a fantastic restaurant
PLEASE make the Curry sauce!!!!!
Amazing chips.
Next time, leave the skins on.
Thank me later 😎
What a bunch of faffing around, an hour to make chips 😂 I could have gone to local chippy and back in half the time.
NO OIL, all beef tallow. Put rinsed and drained chips in fry basket on top of tallow. Cook on high heat from cold until lightly browned, lift out fry basket to drain chips leaving tallow to heat to 375°F. Shake chips in basket to roughen them, put back in hot tallow. Cook until golden brown and crispy. Assemble chip butty. Get it down your neck.
Add some vinegar to the water. Helps to pregelatinize the starch and gives an even crisper and more golden finished chip.