So, what Makes a Potato Good for Chips?
- High Starch Content - Starch helps form a crisp crust. Varieties like Maris Piper and Agria are ideal.
- Low Moisture - Less water means less steam and sogginess. Chips fry faster and absorb less oil.
- Dry Matter Percentage - Around 20–22% dry matter is optimal for frying - crisp outside, fluffy inside.
- Shape & Size - Large, uniform potatoes cut into even chips cook consistently and look professional.
- Low Sugar Content - Prevents chips from browning too quickly or tasting burnt. Store in a cool, dark place (not the fridge).
What are the best potatoes that are actually available in UK supermarkets?
| Variety | Texture & Frying Quality | Availability | Notes |
|---|---|---|---|
| Maris Piper | High starch; fluffy inside, crisp outside | Widely available (Tesco, Sainsbury’s, Waitrose, Asda) | Classic British chip potato |
| King Edward | Light, fluffy texture; slightly less starch | Common in most supermarkets | Also excellent for roasting and baking |
| Agria | Very high starch; golden colour; crisp finish | Less common; stocked in larger supermarkets | Favoured by fish & chip shops |
| Desiree | Creamy texture; lower starch | Widely available | Better for mash/roast; usable for chips |
| Russet (imported) | Very floury; crisp chips | Limited availability in UK | Common in US; occasional specialist shops |
Pro Frying Tips
- Soak cut chips in cold water for 30+ minutes to remove excess starch
- Double fry: first at ~140°C to cook, then at ~180°C to crisp
- Use neutral oil with a high smoke point (sunflower, rapeseed)
Recipes
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| The Best Homemade Chips |
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| Triple Cooked Chips |