The best potato type for making chips ?

Maris Piper or King Edward are my favourites. I double fry mine. I tried boiling then double frying but didn't think they tasted any better and was way too much faffing about.

PS: Don't fry in oil - lard or dripping is far far better :)
 
You didn't find any difference?
Generally shocked by that. It's not always doable becuase it is faffing about, but when ever I have the time, it's by far the best result.
Did you boil till falling apart.
 
Stan_Lite said:
I didn't say that. I said they didn't taste any better :p
I noticed a difference in texture which I didn't find any better than my twice fried ones and noticed no improvement to the flavour.




I did indeed.
Click to expand...

Firstly as you quite rightly mention, texture is everything. When it's wrong the mind goes .. oh oh... and the taste buds go ... what?....

First: chip your spuds ... chuncky-ish, power boil (to the point where a sharp knife enters, NOT as for checking to mash it!) then dry them. Make sure it's well dried as water and hot oil don't mix. Then fry .... forget about double dipping and everything else. This is down to pure colour (oil dependent) as they have been boiled. Once you hit that sweet spot, lift, drain. serve and enjoy :)
 
Maris Piper

Boil until soft, shake to break the edges whilst draining.

Refrigerate until fully chilled.

Deep fry.

Refrigerate until fully chilled.

Deep fry until golden.
 
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