For many Britons, the perfect chip is a matter of national pride. Yet achieving that ideal combination of golden exterior and fluffy interior at home can be elusive. The secret, according to chefs and home cooks alike, lies in the choice of potato and the method of cooking.
Potatoes fall into two categories: waxy varieties like Charlotte and Maris Peer, and floury types such as King Edward and Maris Piper. While most recipes call for floury potatoes, Heston Blumenthal uses Charlotte or Belle de Fontenay for what he describes as "the best chips I have ever tasted." He also recommends waiting at least a month after harvest to allow the potatoes to dry out slightly.
In a test comparing Maris Piper and Charlotte potatoes, the Maris Pipers emerged as the winner, offering a soft, fluffy texture and crunchy edges reminiscent of roast potatoes. The Charlottes, despite their attractive golden colour after frying, were disappointingly dense.
Double-frying is widely regarded as the secret to great chips. The chips are first blanched in oil at 120°C until soft but not coloured, then patted dry. They are then fried again at 160°C to crisp up. This method, championed by chefs like Mark Hix and the Hairy Bikers, ensures a perfect texture.
The choice of fat also matters. Beef dripping or lard is considered the ultimate chip cooking fat for its crispness and flavour, though groundnut oil is a popular odour-free alternative. While a deep fat fryer can simplify the process, it is not essential for achieving great chips at home.
