Best fries???

[cheapskate chaz]

What do you consider to be the best potatoe for fries/chips and why? I have longed for the ultimate chip, as nowadays the chipperies seem to only use one variety of spud! this is then cut too short and fat, they are then generally undercooked and lack any real flavour.
My ideal chip is long thinish and has lots of flavour, when fried , it should come out saggy and not crisp! cooked right through , and always covered with real vinegar not this NBC ( non brewed condiment ) supplied...yuck.

[Nicos]

For me it has to be the waxy Charlotte spuds, fried in Vegetaline( coconut fat)... with loads of salt.
Good job I don't have them very often eh?

[burnie]

I don't fry food these days because of a dodgy tummy, but Pink Fir Apples are supposedly the "height of decadence" in the chip world. I like them as a new tattie or in a Spanish Omelette myself.

[cheapskate chaz]

actually, never tried fried apples! would the choice of oil make a difference?

[cheapskate chaz]

I`m going to look into salts, especially sea salt, as watching sea salt being grown. I did wonder what toxins could be induced in the process as the water is untreated, straight from the ocean.

Back to spuds, has anyone tried Sarpo Mira as chips, how did they fair?

[Nicos]

Pink Himalayan rock salt is a big thing at the moment....

[Zelenina]

Floury spuds are generally considered best for chips, and I prefer floury spuds anyway, probably due to living in Ireland for a long time. My favourites are Records which are great for chipping and roasting and very tasty.

But Kerr Pinks and Maris Pipers are also good. And British Queens for earlies. Maris Piper used to be the favourite in chippers but they are probably using more modern varieties now. I haven't tried the Sarpos but I think they are floury so should be ok. Roosters I think are good too.

I prefer them quite thick with the peels still on. But if you want them long and thin you probably need oval spuds rather than round ones. Records are oval so would suit you there.

The best way to get the outsides nice and crispy is to lift them out of the oil and let them cool for a few minutes when they are partly cooked, then put them back and finish the cooking.

I strongly disagree about the vinegar - hate the stuff. Just salt on mine please, or maybe mayonnaise.

Edit: Did I misread you there? You want them soggy and NOT crisp? Well it takes all sorts!! You probably like them pale yellow too and not nice and golden. So don't do the lifting out trick I mentioned. Maybe turn the heat down when they are partly cooked. Maybe microwave them, that seems to make things soggy.

[Mr Bones]

Back to spuds, has anyone tried Sarpo Mira as chips, how did they fair?

I've tried Sarpo Mira as chips and found them a bit dry and not ever so tasty, they did crisp up well though which is how I like them (sorry Chaz definitely not soggy). I like Kestrel as chips, tasty but again fairly crispy, however I do cook chips in the oven without oil.

[Deltawhiskey]

Coconut oil is the best. Saturated fat, but with no cholesterol! It is also supposed to help with weight loss! They once tried feeding it to pigs thinking it would fatten them quickly but instead they ended up with skinny pigs! The cold pressed also give food a light but delicious coconut flavour. It is also one of the oils that does not oxidise so much better for health.

David

[bario1]

I'm with Chaz, I like a bit of bend in my chips (not soggy though). I'm making chips tonight, and I had to buy Roosters from the shop - I haven't got any big spuds to harvest, and chips need to be long (so they can bend) hate buying spuds at this time of year!
I never manage to cook them right though. I par-boil then whack in the oven on a high heat until crispy - but not rigid of course....

Oh and loads of sea salt!

[Bren In Pots]

I like my chips chunky and dark with lots of salt and vinegar, usually its Maris Piper potatoes.

[Nicos]

I'm with Chaz, I like a bit of bend in my chips (not soggy though). I'm making chips tonight, and I had to buy Roosters from the shop - I haven't got any big spuds to harvest, and chips need to be long (so they can bend) hate buying spuds at this time of year!
I never manage to cook them right though. I par-boil then whack in the oven on a high heat until crispy - but not rigid of course....
Oh and loads of sea salt!

Par boiled and then cooked in the oven?...bit like roasties?
Never heard of cooking chips like that...tell us more!!

[Nicos]

Coconut oil is the best. Saturated fat, but with no cholesterol! It is also supposed to help with weight loss! They once tried feeding it to pigs thinking it would fatten them quickly but instead they ended up with skinny pigs! The cold pressed also give food a light but delicious coconut flavour. It is also one of the oils that does not oxidise so much better for health.

David

Never knew that!!!...te he!...* memo to self...eat more Vegetaline cooked chips!

The other interesting thing about coconut oil is that it cooks at a lower temperature , so it gives a more gentle flavour if you know what I mean?

[Nicos]

* starting to droooool....

[burnie]

Coconut oil is the best. Saturated fat, but with no cholesterol! It is also supposed to help with weight loss! They once tried feeding it to pigs thinking it would fatten them quickly but instead they ended up with skinny pigs! The cold pressed also give food a light but delicious coconut flavour. It is also one of the oils that does not oxidise so much better for health.

David

Did you see that health program the other evening about coconut oil, less healthy than lard was the general opinion at the end of it(well that was this week, could be different next week).