some spuds collapse and go soggy, and some oils have a nasty taste. I don't want to use lard or dripping, for health reasons. King edwards make brilliant roast potatoes, but are they ok for chips?
2006-10-17 02:26:43 · 16 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
maris pipers in vegatable oil.
boil your chips for a little while first (10 mins) then roll them in a clean tea towel - then put them into scorching hot fat!
mmmm fluffy and crispy everytime!!
2006-10-17 02:33:34 · answer #1 · answered by Helen 4 · 1⤊ 0⤋
Best potties are Maris Pipers or Lincolnshire Whites & dripping or lard is still the best for flavour but vegetable oils such as ground-nut oil are now used for health & vegetarian reasons. King Edwards are really best for roasting but not too good for chipping... happy munching!
2006-10-17 02:45:37 · answer #2 · answered by monicker 2 · 0⤊ 0⤋
Maris Piper potatoes, in sunflower oil
Maris Piper
Cream skin, cream flesh. Pleasant, floury texture.
This is a Main Crop variety
This variety is excellent for:
Boiling
Wedges
Baking
Chipping
Roasting
2006-10-17 02:34:22 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Maris Piper, veg oil has no flavour so add 2 packets of beef dripping, salt the oil or chips before frying, delicious.
Cook for a while remove from fryer and allow to stand until they steam soft and then finish off the frying.
2006-10-17 02:36:21 · answer #4 · answered by tucksie 6 · 0⤊ 0⤋
Why not make your own oven chips? They're much healthier. Maris Pipers cut into chips, boiled for 30 seconds, dried off. Put them on a tray with just one tablespoon oil and preheat the tray.
Cook 'em for about 30 minutes and they're yummy. Many less calories.
2006-10-17 03:06:29 · answer #5 · answered by Michael E 4 · 0⤊ 1⤋
Well, we always use Olive oil, it gives the taters more flavor! We seem to like the yukon golds, they have a buttery taste on their own and turn such a nice light golden brown, they look so good when ya serve them, it seems like they taste even better when they look good!
Enjoy your spuds!
2006-10-17 02:57:06 · answer #6 · answered by Been there! 2 · 0⤊ 1⤋
I'm not sure if it makes a difference with which potato but the oil should be peanut,it can with stand higher temps for longer periods of time with out scorching
2006-10-17 02:39:41 · answer #7 · answered by daisydame357 2 · 0⤊ 1⤋
I actually use regular russett potatoes and peanut oil since it doesn't burn as fast as regular or vegeteable oil. Make sure you slice them really thin and then dry them on a clean dish towel before frying. Too much water in the potato can cool down your oil too fast and make them nasty.
2006-10-17 02:34:43 · answer #8 · answered by Kel K 2 · 1⤊ 1⤋
Now hear this-
Maris Pipers fried in M&S Sunflower oil.
Cheapest and the best tastetless oil around.
Good fror bread making too.
2006-10-17 02:51:48 · answer #9 · answered by Anonymous · 1⤊ 0⤋
Red spuds. Natural olive oil. It's expensive but worth it!!!
2006-10-17 02:33:54 · answer #10 · answered by Anonymous · 0⤊ 1⤋