Summary of "How to Make Buttery Chips with Marco Pierre White | Meet your Maestro | BBC Maestro"

Ingredients

Cut and wash (remove starch)
- Cut the potatoes into chips.
- Wash to remove the starch (he notes he doesn’t care about “slivers” at the end, and focuses on washing off starch).
Drain after washing.
First cook: blanch
- Blanch at 140°C for 8 minutes.
- Goal: cooked without color.
- Doneness cue: to the touch, they just dent.
- Drain after blanching.
Second cook: finish/fry
- The chips keep cooking from their own heat, so before the second fry:
  - Change temperature from 140°C to 180°C.
- Fry at 180°C to:
  - crispen, and
  - get a tinge of color.
- Timing note: if chips are thicker, they’ll take longer—feel them to judge.
Season
- Season “into the pan” (i.e., while finishing/after frying).
Finish with butter (signature twist)
- He prefers not “crispy crispy” chips.
- Add a little butter once they’re cooked/seasoned.
- He describes this as “butter chips,” an indulgent style.

Two-stage cook: Not triple-cooked—twice cooked (blanched then finished).
Blanch at 140°C specifically to cook without color; the key check is that they dent.
Second fry at 180°C for crisping plus slight color.
Thickness matters: thicker chips need more time; use the touch/feel method.
Texture goal (his preference): chips should steam and “break down” for a softer chip-shop-like result, especially when they start to steam.