Reply With QuoteAlways use King Edward for roast and think they have similar requirement - high starch, low moisture.
I really enjoy triple cooked chips, particularly with fried fish which i usually make on Fridays as my son loves it.
I've been using Maris Piper potatoes and they've done a decent job of remaining fluffy inside and crunchy on the outside however I've had issues with the quality of the produce - several potatoes in the bag are usually bad, plus there are black spots that need to be cut out. This is the same regardless of whether the potatoes come from Ocado, M&S, Sainsbury's, Co-OP etc.
Does anyone have any alternative potato varieties that make good chipping potatoes that I can try as an alternative? I'd been keen to try them out.
Always use King Edward for roast and think they have similar requirement - high starch, low moisture.
I find golden king very good
I’m a Maris fan, but know what you mean on the quality. Wish I could pick my own loose ones in the supermarket like the days gone by.
Even for 2 of us, I work on the fact that half of the 2kg bag will be wrong size to get similar sized spuds to roast well, the others will be sub optimal and I use for dauphinoise etc.
For curry cooking a good red potato worked well & kept it’s shape / structure, assume as more waxy.
Need to have a play with triple cooking myself, always default to the mcccain gastro chips. They seem to have strange bag sizes though, not enough for 2 x portions for 2, so end up with multiple bags - currently 3 partial bags in the garage freezer.
Are you proper deep frying them Ryan? I love to cook but REALLY hate a large pan of oil in my kitchen. Scares the bejesus out of me for some reason.
Always double cook chips and did a side by side comparison with Maris Piper (as always recommended as a chipping potato) and King Edward a few years ago.Originally Posted by Kingstepper
We all agreed the King Edward were superior.
As it's Friday, some Rye Bay Plaice (purchased fresh in Rye), filleted and cooked by myself.
Last edited by Crispin; 29th November 2024 at 17:44.
The Great British Chefs website (link) made (it's over 10 years old) a particular recommendation for Russet potatoes. A web search turns up sources for the Russet Burbank. They're on Amazon, but hugely expensive...other suppliers less so.
I'll be interested to hear which variety you settle on.
Must admit I use MARIS for every potato dish but as above threes usually a duff one at least and they are getting dearer
Nothing like home grown
“ Ford... you're turning into a penguin. Stop it.” HHGTTG
A good showing - by Crispin DryAlways double cook chips and did a side by side comparison with Maris Piper (as always recommended as a chipping potato) and King Edward a few years ago.
We all agreed the King Edward were superior.
As it's Friday, some Rye Bay Plaice (purchased fresh in Rye), filleted and cooked by myself.
Beautiful looking soilNothing like home grown
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By coincidence I watched a YT video on this the other day. The potatoes to use are apparently Agria potatoes.
I've given up on Maris Piper this year because of the same reasons. Not sure why they seem to have been more affected than other spuds, but deffo too many bad ones to risk buying anymore. I'll try again next year.
A few years ago Gardeners World Magazine and Good Food did a 'Best spud for Christmas roasties' test and we were all massively surprised when the winner was Vivaldi. Not a variety any of us thought would make a good roastie, but they were perfectly fluffy and perfectly crispy.
I've been using red potatoes recently. They're a bit waxier than you might like, but work for me with normal oven chips and roasties.
Otherwise, King Edwards are the go to.
Thanks all. I'll try King Edwards next time.
Yep, deep fried in a pan on the hob. I par boil them first, stirring to get the edges frayed and jagged. After they cool down I do an initial fry at 120c until slightly golden, again letting them cool after and then the final fry at around 185C until golden brown and crispy.
Nice. You tried doing the Heston method where he is drying them out in the fridge, believe it was overnight after the par boil?
I've done that too, TBH it doesn't make that much difference as opposed to just letting them cool - key thing is to let all the moisture evaporate so they firm up because you par boil them to the point where they almost start to crumble so you have to be careful when removing them from the pan that you don't end up with mash. However once they've cooled down they firm back up again.
Yes, he does seem to look for the final marginal gain with his recipes.
Interesting on the firming up, I used to not let my roast spuds cool after a par boil & the quality has improved tremendously since I let them dry out.
On-trend restaurant Fallow in London uses "Agria" potatoes for their roast potatoes and triple cooked chips
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