What Makes a Potato Good for Chips?
1. High Starch Content
Starch helps form a crisp crust. Varieties like Maris Piper and Agria are ideal.
2. Low Moisture
Less water means less steam and sogginess. Chips fry faster and absorb less oil.
3. Dry Matter Percentage
Around 20–22% dry matter is optimal for frying — crisp outside, fluffy inside.
4. Shape & Size
Large, uniform potatoes cut into even chips cook consistently and look professional.
5. Low Sugar Content
Prevents chips from browning too quickly or tasting burnt. Store in a cool, dark place (not the fridge).
🍟 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).
| 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 |