Potato Lovers Potatoes for Chipping
Variety | Cooking | Pack Types |
These potatoes produce the perfect golden chip. We know because we’ve fried chips with them ourselves. And we know how important a good chip is.
Have you been disappointed with soggy, darker-brown coloured chips in the past? This is because the amount of water in a potato affects its texture when cooked – too much water will produce soggy chips. Most potatoes have also been stored to maintain their looks but this method of storage turns the starch in the potato to sugar, producing darker, brown-coloured chips when cooked.
Potato Lovers Potatoes for Chipping are different. To guarantee you the perfect golden chip with the right crunch and texture we not only select those potatoes with the optimum water content, we also store them at a higher temperature. We have also only selected the larger sized potatoes so that you can cut evenly sized longer chips. Their skins may not look the best but you won‘t be disappointed with the results – trust us
Cooking instructions for perfect results
Wash and peel the potatoes.
Cut each potato into chips of even thickness.
Rinse and put in to a bowl of cold water.
Heat the oil to 110°C
So that the chips don’t lump together, cook your chips in batches. Dry off the first batch of chipped potatoes and cook them for about 5-6 minutes or until they are soft but no browned. Shake the basket a couple of times to ensure even cooking.
Lift the basket out of the oil and drain. This first cooking or blanching can be done in advance of service. Do not pile too many par cooked chips on top of each other as they will spoil.
When you are ready to continue, bring the oil up to 185°C and plunge the chips in the hot fat to brown. This will take just a few minutes.
Life the basket and drain.
Season and serve the perfect chip
Chef’s Tip – For the perfectly coloured chip
Add a cup of old oil to the fresh oil!
Potatoes for Chipping are available raw in 20kg sacks.
