Air Fryer Chunky Triple-Cooked Fries
(Crispy outside. Fluffy inside. Proper chips, done right.)
Triple-cooked fries are the gold standard of crispy, chunky chips — popularized by Heston Blumenthal. This air fryer version delivers that crunchy-on-the-outside, fluffy-on-the-inside magic without deep-frying. Here’s how to do it.
🍟 Ingredients (Serves 2–4)
- 3 large floury potatoes (e.g. Maris Piper, Russet, or King Edward)
- Salt (for water + seasoning)
- 1–2 tbsp neutral oil (e.g. vegetable, canola, or light olive oil)
- Optional: garlic powder, smoked paprika, cracked black pepper, or rosemary
🔥 Method – Triple Cooked, Air Fryer Style
✅ Step 1: Prep & Cut
- Peel the potatoes (or leave skin on for rustic style).
- Cut into chunky fries — about 1.5–2 cm thick.
- Rinse in cold water to remove excess starch.
✅ Step 2: First Cook – Simmer
- Place chips in a pot of cold, salted water.
- Bring to a gentle boil, then simmer for 10–12 minutes until just tender.
- Drain carefully — they should be cooked but not falling apart.
✅ Step 3: Cool & Dry
- Spread chips out on a tray lined with paper towels.
- Let them air dry for 10 minutes, then place in the freezer for 30–60 minutes (or fridge for a few hours).
This step removes moisture and firms them up for maximum crispiness.
✅ Step 4: Second Cook – Air Fryer Blanch
- Preheat air fryer to 160°C (320°F).
- Lightly coat the fries with a bit of oil.
- Cook for 10–12 minutes, shaking once. You don’t want colour here — just drying and a bit of structure.
- Cool again for 10 minutes (can be quick-cooled in fridge).
✅ Step 5: Final Cook – Crisp Up
- Increase air fryer temp to 200°C (390–400°F).
- Cook for 10–15 minutes, shaking halfway, until deep golden, crisp, and crunchy.
🧂 Season & Serve
- Toss immediately with salt and any optional seasonings (paprika, garlic powder, herbs).
- Serve with:
- Garlic aioli
- Curry sauce
- Gravy (for that poutine energy)
- Or just classic ketchup & malt vinegar
🔄 Bonus Tips:
- Want extra crispy? Dust with cornstarch before the final air fry.
- Make in batches to avoid overcrowding.
- Works great with sweet potatoes, though they’ll need less boiling time.