Allotments 4 All

Apologies if this has been discussed before but having nearly taken over the Woolworth's thread I decided to start one dedicated to chips!

This year we have had excellent chips from Peach Bloom and King Edwards ;D

Find cara make lovely dry fluffy chips :D

Keep 'em coming. Then I can write my list for next year ;)

Just finished eating my chips made from Skerry blues.  Lovely dense potato and the chips came out crisp and fluffy on inside.  Note: I blanch my chips in boiling water for 3 mins first and then drain well before chucking into hot fat.

Hints and tips welcome :D :D :D

One of our plot holders has a fish and chip shop and they use Maris Piper - and give us the empty potato sacks afterwards!

Maris Piper is the classic, very distinctive flavour when fried though I've also found the floowing excellent:
Pink FIr Apple, Edgecote Purple, Congo, Highland Burgundy Red, Setanta, Lady Christl,

Avoid Harmony and Saxon like the plague, they're rubbish for everythng except looking good to a supermarket buyer....

Just avoid the spuds which are declared as 'Suitable for salads) or described as 'waxy'..

In the good old days before they invented 'vegetable oil' etc. Most of us used the locally reared animal fat for rendering down.

Lard or Beef Dripping, depending on where you live was the way to cook chips.

In those days the potato varieties were

Whites
King Edwards

Whites were a few coppers cheaper for a 5lb bag so more were sold.

Recently the twice or thrice cooked potato chip has appeared on posh restaurant menus.

Dare I suggest that the reason is to add a few pence more to the price?

Some chefs pre fry the chips then enter them into oil heated tio it's highest temperature.

Others boil the chips for a short time then fry them off.

The best chips are those spuds of any variety fried in beef dripping.

It is a taste  experience every one should  have
at least once in their lives

I've used Blue Salad for chips. Delicious! And of course blue  ;D