The Perfect Potato Chip - The Holy Grail

**Narangga** · 28th June 2009, 05:01 PM

Originally Posted by Barra1

Thanks for the replies and tips fellas

Yeah, I cop the "those things are not healthy" etc. - but what can you say "Chips are chips" - although as LandyAndy said "Spuds are not spuds".

The "commercial" variety can be good but I reckon if I can get the good-spuds the home-made chips will be better.

Yep the spuds will certainly help.

My method is much the same but I put em in and leave em in which helps them crisp u nicely

**Hymie** · 28th June 2009, 05:48 PM

It's all to do with high starch and low sugar content of the spud to be cooked.
Russets are the best for Frying, avoid Kennebec and Sebago unless you want to boil/mash them. Sebago are reasonable as a roasting spud.

**LandyAndy** · 28th June 2009, 07:51 PM

Barra
If you visit a REAL greengrocer or markets,they should know their taters,ask for a chip spud.
Andrew

**1103.9TDI** · 28th June 2009, 10:34 PM

Guy's, you're on the right track, but it is critical that you dry the chips well, with a tea towel or similar, prior to frying them in the oil. Russets make great chips, and I like the potato skin left on the chip, for that real potato flavour......bit like old fashoned fish & chips, they tasted better out of newspaper.

**abaddonxi** · 28th June 2009, 10:53 PM

Originally Posted by 1103.9TDI

Guy's, you're on the right track, but it is critical that you dry the chips well, with a tea towel or similar, prior to frying them in the oil. Russets make great chips, and I like the potato skin left on the chip, for that real potato flavour......bit like old fashoned fish & chips, they tasted better out of newspaper.

Yeah, the lead in the ink gave them that 'special' salty taste.

Thread: The Perfect Potato Chip - The Holy Grail

Thread Tools

Bookmarks

Bookmarks

Posting Permissions