There's nothing better on a weekend than tucking into a delicious portion of chips, but so often the ones we make ourselves at home or pull out of the freezer just don't taste like the ones made by the pros.
Whether it's a portion from your local chippy or a side order in a swanky restaurant, there's just something better about them.
If you've been left wondering how you can recreate this great taste for yourself, then you're in luck, as a chef has shared his top tips with The Mirror.
Oliver Marlowe, the chef director and owner of The Ganymede in London, explained how to make restaurant-quality chips that are crispy on the outside but nice and fluffy in the middle - and the key is to cook them more than once.
Triple-cooked chips are the way forward, he claims as it's "the best way to do it".
So how do you make them? Well, in order to give his method a try you will need either a deep-fat fryer or an air fryer if you have one. If not Oliver says you can pick one up cheaply from most high street stores like Argos.
"To start we will cut up the potatoes and you can cut them into any size, that's completely up to you," he added.
"Then boiling them in salted water as you would when cooking a roast potato until they're just starting to crumble at the corners and are not fully cooked.
"Remove from the pan and give them a good old mix in a strainer to start to slowly break them down, then fry them at 90C for about five minutes to seal it all in."
At this point in the method, the chef says you can either keep going or if you're not keen to eat the chips right away you can put them in a sealed container in the fridge and leave them for a few days as they'll be "absolutely fine" until you're ready for the final stage of cooking.
To finish them off, he adds: "The last step is to cook them again in the fryer at 180C until they're ready to go and this way you'll get the crispiest chips on the outside, with the fluffiest middle".
This comes after the expert shared his method for making the "creamiest" mashed potatoes.
The trick he claims is to bake the potato instead of boiling it, before mashing.
He told The Mirror: "Bake it in the skin, ideally on a small bed of rock salt, as what that will do is pull out all the moisture from the potato. When it's cooked, take it out of the oven, and scrape out all the potato, which at that stage will be nice and dry.
"Then you can add as much of the good stuff like butter, cream, or milk into that and it will absorb more and more."
Do you have a top cooking tip to share? We want to hear all about it. Email courtney.pochin@mirror.co.uk
