Look for firm, blemish-free potatoes. Baked Potatoes in the Instant Pot. When you're ready to start cooking, drain and dry the chips with a clean tea towel or paper towel. Maybe the creamier Elfe is more up your alley? These potatoes have a high water content and are low in starch. ‘The best roasting potatoes are Adrianne and Carolus,’ says Fred Bonestroo of Home Farm Highgrove, ‘And Blue Danube, but that’s a bit fluffier.’. There are hundreds of types of potato but the most important thing is to choose the right category for the dish you are making. Almost nothing comforts the soul like a simple steaming hot jacket. Personally I favour a variety called Chippies Choice, specifically grown for this very purpose. Pierce the potatoes with a fork and set on top of the trivet. Omm, French fries generally choose 3 mm or so. We are well aware of that these nutritious potatoes are suitable for cooking delicious food. McCain’s Crinkle Cut Home Chips have potatoes (90.7 per cent) and sunflower oil (4.6 per cent), with batter accounting for … Ingredients for Irish Chips: Here you’ll find a quick list of what you’ll need for this recipe. Which means a bit of spud-hunting is in order. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. Get your swirl on with golden fluffy mash atop a creamy fish pie. Therefore, for potato chip manufacturers, the most suitable potato types for making potato chips should be yellow potatoes and russet potatoes. He tweets @hughwrites. They are then placed in salted water, brought slowly to the boil and left to simmer. You may need more than one tray if baking a lot of potatoes. Season the potatoes with salt and pepper, and any other herbs/spices you’re using. Cut the sweet potato into ⅛-inch slices. Hugh is a food journalist. Accompanied with a wedge of butter, a few boiled potatoes complement just about any dish. He has contributed to Great British Chefs, Foodism, and British Street Food, among others. Most of all getting in the right variety of spud. The potato you use is pretty important, and whilst some people have their own approaches and techniques, you really can’t go wrong with King Edwards or Maris Pipers. When choosing potatoes, turn them over and inspect all sides for gouges, dents, cuts, and other open spots in the skin. Using a variety which has a low moisture content will give you a chip that crisps nicely on the outside whilst keeping light on the inside. Many people can not resist the temptation of world-famous French fries or potato chips. Bake the potatoes at the top of the oven for 20 minutes, then flip. Perhaps the red-skinned and chestnutty Apache is where your money should be spent? Select the variety suited for the cooking method you are after. NAME* Your Phone Number * Even when those nice to look at aren’t always those offering the best flavour. Choose your potato according to how you want to cook it. Ah, mash potatoes ­– that alchemic concrescence of mash, butter and milk. Also Britain’s favourite way to prepare a spud at home, apparently. The most common varieties would be Nadine and Draga. Valuable lessons learnt: for the perfect chip, you need a floury potato, a hard fat of your choice – and the patience to allow your chips to chill out between stages. Tuck into producer stories, cooking tips and provenance adventures, and join us in our mission to fix the food chain. Preheat the oven to 200°C. Whilst there are various factors to consider, the moisture is probably the most important. Cook for 25 minutes, flip the chips over, and cook for another 25–30 minutes or until shriveled and slightly Golden. 1 kg large chipping potatoes (such as sebago, coliban or pontiac) about 1 litre oil for frying; salt; METHOD. For best results, choose potatoes by how you'll be using them. Look for potatoes that are small or medium in size, and have firm, smooth skin that's even in color and free of mold and blemishes. For cooks wanting a bit of versatility, hunt down the likes of Maris Piper, Osprey, Purple Majesty, Alouette, or Carolus. They have a dense texture and retain their shape during cooking. New potatoes are freshly young when harvesting, or small potatoes. Scrub potatoes, but preferably do not peel. The thin potato chips have paper-thin skins and lots of moisture inside, and they tend to be sweeter than older potatoes. High-starch potatoes have a light, mealy texture, which are best for baking, mashing, and french-frying. The fine, filmy skin of new potatoes can rub off, but other potatoes should have no bald patches. Buttered new potato salads in the summer, jacket potatoes piled high with beans in the autumn, piping hot pie and mash in winter, roast lamb and roasties in spring, and fish and chips all year round. A mandolin slicer makes it easy to cut the potatoes to the desired thickness of about 1/8 inch. Carrots are carrots, cucumbers are cucumbers, and garlic are garlic. Not so much for potatoes.    |   POWERED BY, make perfect French fries and potato chips, Yummy Potato Chips, Your Best Choice of Leisure Food, Comparison of the Confusable Terms of Potato Related Snacks, Centrifugal Machine Reduce Oil Content in Potato Chips, Potato Chips: 10 Things You Didn’t Know, General Knowledge of National Potato Chip Day, Different Oils to Fry Potato Chips, Different Flavors, The Glance of Potato Chips’ Historical Evolution, Feasibility to Start a Sweet Potato Chips Business in Nigeria, Russet Potato, the Best Potato for Making French Fries. The pink-spotted Cara, along with the widely available King Edward and Russet, are good bets. Avoid those that are cracked, have sprouts, wrinkles or green tinges. Cut each potato into about 8 wedges. Line the slices on a nonstick baking sheet. Place 1-2 tsp oil in a bowl. You'll get more potato for your money if you buy potatoes that are clean, smooth, and unblemished. When you fill the water, one gallon of water per pound of potatoes is best suitable for you. Potato chip manufacturers select potato varieties at a reasonable cost and apply them to the chips plant . Par-boil, shake up and douse in rapeseed oil, goose fat or dripping. New Season potatoes such as Perlas are also ideally suited to boiling. On one hand, you have floury potatoes ­– those which don’t hold their shape well during boiling ­– and, on the other, varieties with a waxy texture which are moister and contain less starch. Best potato varieties for chips and wedges: Maris Pipers, Spanish Agria, Cara, King Edward or Russet. Britain’s favourite way to prepare a spud at home, Celebrate The Storecupboard With This Tasty 5-Ingredient Soup Recipe, This Sloppy Joe Burger Recipe Is The Ultimate Family Crowd-Pleaser, Celebrate The Seasons With Gill Meller’s Perfectly Autumnal Lamb Stew, Make Your Own Edible Gifts This Christmas, Festive Fizz: 4 Of The Best Prosecco Cocktail Recipes To Enjoy This Christmas, Gifting for Impact – 7 Sustainable Gift Ideas For Christmas. If you like your chips large and chunky, then the potatoes need to be too! Spices for Different Potatoes. The jack-of-all-trades potato, which can add body to soups, or flavoursome fillers to stews and casseroles, or a soft but structurally sound composition to a potato gratin. E-MAIL* Making the best sweet potato chips starts with choosing the best sweet potatoes. If you want to improve the flavor of the potatoes, please add some tablespoons salts. New and baked potatoes are floury. Step 3: Cutting into slices : Clean the peeled potatoes with water, wash the surface potato skins and residue, and then use a conveyor belt into slicing machine for cutting slices, the thickness of slices should comply with the quality requirements. Take your pick: from left to right, clockwise, maincrop baking potatoes such as Estima, wild card sweet purple, Carlous, Red Alouette, Pink Fir and Maris Piper. Third, look for new potatoes that have smooth, undamaged, and unblemished skins. Plus, they’ll be fluffier than if you use a microwave. Choose the best potatoes. Forget the Graham Norton specials and the cheap tinsel: We all know it’s crisp and fluffy roasties which contribute to making Christmas a good one. They are moister than high-starch potatoes, suitable for roasting or making into gratins. 500g Maris Piper or Arran Victory potatoes (approximately two large or six small) will make sufficient chips for 2-3 people. 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