Could someone tell me the best french potatoe variety for chips? The packs that advertise themselves as for chips have been disappointing and rather flabby. I am good at chips but I do need the right kind of spud.
When you are living not to far from Grand Frais, they sell the potatoe called "Bintje".
From origine it is a Dutch grown, but they grown in France as well.
Bintje can be used for chips.
Best regards,
Louise
Abandon your English ways James. Sea salt fine. Vinegar not fine! Mayo mayo every time! By the way; thick chips are "healthier" they give you a better oil to potato ratio. Surface area to volume, thick chips have a lower surface area relative to volume than thin chips and thus carry less oil per serving. I guess the mayo takes up the slack.
James, we have been looking for Maris Piper heree in France without success. Jim grows a variety rather like King Edwards, Samba I think.
I don't know what they are called, but I just use the standard yellow ones. Maris Piper maybe. To make them nice and crisp though, I blanche them first and they are always crispy no matter what size I cut them. I think the reason you get soggy or flabby chips is by overloading the oil which causes it to cool too much.
I blanche them in batches at 180 for about five minutes, then set them aside, they will be fine like that for hours. When you're ready turn the fryer up to 190 and finish them off. The I serve them with lots of malt vinegar and sea salt, probably not very healthy!
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For deep frying?