2007-03-27 07:44:26 · 13 answers · asked by dodgie dave 2 in Food & Drink ➔ Cooking & Recipes
Big ones ( Less to peel ). Lol
2007-03-27 07:52:49 · answer #1 · answered by Tooly 3 · 3⤊ 1⤋
I prepare around 500lbs of maris piper potatoes every week for chips in my chip shop in Kilmarnock, west Scotland. They are by far THE best spud for chips.
2007-03-27 17:56:27 · answer #2 · answered by Anonymous · 1⤊ 0⤋
Maris Piper the number one for chips
2007-03-27 14:48:04 · answer #3 · answered by speyhawkzamek 4 · 0⤊ 0⤋
You don't cook chips with potatoes - you cook chips with OIL!
2007-03-27 14:55:45 · answer #4 · answered by Trevor h 6 · 1⤊ 1⤋
Russets (brown potatoes) are the best. They are sturdy and will hold up to the thin slicing and oil.
Golds are the worst. The get mushy.
2007-03-27 14:50:34 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Maris Piper. They soak up less fat than King Edwards.
2007-03-27 15:31:34 · answer #6 · answered by JoJo 4 · 0⤊ 0⤋
I like Yukon Gold, the stay crisper longer, and they are not so soggy.
2007-03-27 14:51:01 · answer #7 · answered by Guess Who 6 · 0⤊ 0⤋
Desirée potatoes
2007-03-27 16:07:43 · answer #8 · answered by Baps . 7 · 0⤊ 0⤋
maris piper definitely
2007-03-27 17:37:21 · answer #9 · answered by bettyboop 1 · 1⤊ 0⤋
definatley king edwards...they aren't as floury
2007-03-27 15:10:53 · answer #10 · answered by scotgal 4 · 0⤊ 0⤋