Best potato for oven chips?

tom_e · 31 May 2011 at 18:19

I'm planning on knocking up some steak and chips tonight but don't own a deep fat fryer and can't be bothered messing about with oil in a pan, so what's the best variety of potato for making some nice oven baked chips?

Razor-BladE · 31 May 2011 at 18:57

I've only used Maris Piper and Desiree but either of them are good.

Nightglow · 31 May 2011 at 19:08

Sante, or Rooster are also great for chips.

Treat yourself to a deep fat fryer, so many things you can do with it.

-BA- · 31 May 2011 at 19:13

To be honest a good wok would be a better investment and as long as you don't fill it beyond half-way you would be fine. I have a deep fat fryer and it uses a huge amount of oil that is all well and good if you use it a lot but a shocking waste for the odd occasion.

Glaucus · 31 May 2011 at 19:23

-BA- said:
To be honest a good wok would be a better investment and as long as you don't fill it beyond half-way you would be fine. I have a deep fat fryer and it uses a huge amount of oil that is all well and good if you use it a lot but a shocking waste for the odd occasion.

Keep the bottle, paper coffee filter or piece of muslin and a funnel. No need to throw the oil out.

-BA- · 31 May 2011 at 19:26

AcidHell2 said:
Keep the bottle, paper coffee filter or piece of muslin and a funnel. No need to t grow the oil out.

That is something I would certainly recommend for a wok scenario but for a fryer like this it is a lot less practical. I grew up in a pub and our dff had a tap for draining which was great. Granted there are plenty of fryers out there and some may have a similar function for the right price.

DirtyJester · 31 May 2011 at 19:28

Maris Piper. Peel, chop chunky chip size and power boil for a few minutes, dry well and toss in some sunflower / veg. oil then straight onto an oven tray and into a hot oven until nice and crispy.

Glaucus · 31 May 2011 at 19:29

-BA- said:
That is something I would certainly recommend for a wok scenario but for a fryer like this it is a lot less practical. I grew up in a pub and our dff had a tap for draining which was great. Granted there are plenty of fryers out there and some may have a similar function for the right price.

Got a fryer almost identical and absolutely no reason not to keep the oil.

-BA- · 31 May 2011 at 19:31

AcidHell2 said:
Got a fryer almost identical and absolutely no reason not to keep the oil.

For occasional use it is not practical...

Glaucus · 31 May 2011 at 19:37

-BA- said:
For occasional use it is not practical...

it works fine here.

-BA- · 31 May 2011 at 19:38

Hehe prolly best we agree to disagree on what is practical and what is not

And I suppose, more importantly, it is down to the OP whether he/she feels a full-on dff would suit or whether using a wok would suffice.

Moza · 31 May 2011 at 20:50

DirtyJester said:
Maris Piper. Peel, chop chunky chip size and power boil for a few minutes, dry well and toss in some sunflower / veg. oil then straight onto an oven tray and into a hot oven until nice and crispy.

This is how i do it too (but with some pepper or chilli flakes aswell as oil) much nicer than fried in my opinion.

Also same way but dont peel for wedges.

J-FRO · 31 May 2011 at 21:12

+1 for Maris Piper

alexakasloth · 1 Jun 2011 at 11:04

Maris piper definately

a1ex2001 · 2 Jun 2011 at 15:58

Red potatoes always seem to make the best chips so I'd sugest Rooster or Desiree and wether doing wedges or chips I'd leave the skin on they contain plenty of goodness so the effort of peeling seems a waste.

randomshenans · 2 Jun 2011 at 16:14

If you leave the oil in you can taste old oil.

timmy85 · 2 Jun 2011 at 17:19

sweet potatoes!! chop them, mix them in a bowl witha little olive oil and soy sauce then shove them in the oven for 30 mins! best chips ever!