Best variety of spud…

[baconsarney]

To make chips… I.e. best chips ever… firstly best spud, secondly best way to fry…. Anyone ?

[Glassman]

Not a regular potato eater, but whenever I've used Cyprus potatoes, I've liked them. Helps living close to Greek and Turkish community, mind.

[21TonyK]

I'll see if I can find it. During lockdown, I did quite a lot of testing and the best ROI seemed to be maris piper, blanched for 8 minutes in 2% salt water at 90C, dried then fried in veg oil at 180 for 5-6 minutes.

I'm doing chips tomorrow which will be maris, blanched, frozen then fried twice, 150 for 3-4, chil and then 180 for 1-2 minutes.

Extra effort to go with a burger I'm "testing"

Edited by 21TonyK on Thursday 12th September 20:29

[baconsarney]

21TonyK said:

I'll see if I can find it. During lockdown, I did quite a lot of testing and the best ROI seemed to be maris piper, blanched for 8 minutes in 5% salt water at 90C, dried then fried in veg oil at 180 for 5-6 minutes.

I'm doing chips tomorrow which will be maris, blanched, frozen then fried twice, 150 for 3-4, chil and then 180 for 1-2 minutes.

Extra effort to go with a burger I'm "testing"

Awesome…. Need more info on the burger being ‘tested’

[FredAstaire]

maris pipers imo.

[theplayingmantis]

Sagitta.

Or golden wonder but very hard to get.

There was a threadnin this already.

[soad]

FredAstaire said:

maris pipers imo.

This. Deep fried in beef dripping.

[sherman]

soad said:

FredAstaire said:

maris pipers imo.

This. Deep fried in beef dripping.

I had fries made with duck fat this week.

[Mobile Chicane]

None.

Unless you are fortunate enough to have access to farm gate sales in paper sacks with mud on.

Supermarket potatoes are all ste.

[TGCOTF-dewey]

According to a mate I was at uni with (farmers son who grew potatoes)... The pentland dell is one of the best chipping potatoes.

[Milkyway]

I can always remember King Edward's were popular.

My Dad, was an avid allotment grower for nearly seventy years...his suggestions;

Arran pilot
Desiree

He doesn't rate Maris Piper....Especially the supermarket ones orr any that have been washed.
Steaming is better than boiling... they retain their firmness

He prefers to buy spuds by the sack load from the market garden now... Unwashed.
Just bought some washed Desiree's from Asda... Old man is quite chuffed.
( Even though I didn't look at the name...pat on the back)

NB: Please don't shoot the messenger.

Edited by Milkyway on Thursday 12th September 15:56

[blue_haddock]

Maris Piper is my choice too.

[theplayingmantis]

Mobile Chicane said:

None.

Unless you are fortunate enough to have access to farm gate sales in paper sacks with mud on.

Supermarket potatoes are all ste.

not really

[boyse7en]

Mobile Chicane said:

None.

Unless you are fortunate enough to have access to farm gate sales in paper sacks with mud on.

Supermarket potatoes are all ste.

My farming mate grows potatoes and sells them in sacks from his barn and they are great. He also sells them in bulk to a major supermarket, where i guess they taste exactly the same, as they are the same. They are just cheaper by the sackful.

The ones direct from the farm are the rejects - either too big or too small for the supermarket to take

[48k]

theplayingmantis said:

Mobile Chicane said:

None.

Unless you are fortunate enough to have access to farm gate sales in paper sacks with mud on.

Supermarket potatoes are all ste.

not really

The logic is sound though. Ideally you want to buy spuds that haven't been washed.

[Tye Green]

theplayingmantis said:

Sagitta.

Or golden wonder but very hard to get.

There was a thread in this already.

if you mean "Golden King" they are marvellous with a unique buttery taste and they are available at full size Tesco stores.

and coincidentally, I've just bought 8kg

[21TonyK]

theplayingmantis said:

Sagitta.

Or golden wonder but very hard to get.

There was a threadnin this already.

Dont like Sagitta, too waxy for me.

Can you find the thread, i looked?

[Sub8]

Golden or Maris.

Chipped raw.

Boil to almost falling apart.

Leave to cool on rack, then place in freezer for 30mins (Idea being to remove as much surface moisture as posible).

Deep fry in beef dripping / tallow at 135C for 8mins. Do not let colour. Puts a skin on the chip. Remove to rack, let cool. Place in freezer for 30mins.

Deep fry in beef dripping / tallow at 185C for 3-5mins. Fabulous tasting, glass crispy golden lovelies.

[Slow.Patrol]

I once grew Winston potatoes which were a first early

However, I was a bit late in digging them up and they grew a bit large.

Made the best chips ever. They were not a very dense potato and seemed to have a high water content.

[Tye Green]

21TonyK said:

[previous thread on tatties]

Can you find the thread, i looked?

https://www.pistonheads.com/gassing/topic.asp?h=0&f=192&t=2067621