Triple cooked potatoes

Boil the potatoes with baking soda, bay leaf, garlic and black peppercorns until soft.

Drain and rough them up, then fry once at a relatively low temperature.

Spread on sheet trays and freeze uncovered at least one night, so the exteriors dry and ice crystals break up cells inside, letting water evaporate more easily in the final fry.

Fry a second time straight from frozen, to order, until extraordinarily crisp.