Best Potatoes for Chips

31 July 2024

When crafting the perfect chip, the type of potato you choose makes all the difference. At The Real Fresh Chip Company, we know that not all potatoes are created equal. The best potatoes for chips are those that strike the perfect balance between starch and moisture. This balance ensures that your chips are crispy on the outside and fluffy on the inside – just the way they should be.

One of our top picks is the Maris Piper. Known for its high starch content and golden colour, the Maris Piper is a favourite in many British kitchens. Its consistency and texture make it ideal for frying, delivering that satisfying crunch in every bite. We love how versatile it is, whether you’re making thick-cut chips or thin, crispy fries.

Another excellent choice is the King Edward potato. With its slightly floury texture, the King Edward crisps up beautifully when fried. This variety holds up well to high temperatures, making it perfect for achieving that golden, crispy exterior. Plus, its subtle, creamy flavour compliments a variety of seasonings and dips.

The Desiree is a fantastic option for those who prefer a slightly waxier potato. While it’s not as starchy as the Maris Piper or King Edward, its buttery texture and rich flavour make for a unique chip experience. Desiree potatoes are particularly good if you like your chips to have a bit of a bite without compromising on crispiness.

At The Real Fresh Chip Company, we take pride in selecting the best potatoes for chips to ensure you get the most delicious results every time. Our commitment to quality means we only use potatoes that meet our high standards, so you can trust that your chips will always turn out perfectly.

Whether you’re a fan of the classic Maris Piper, the traditional King Edward, or the rich Desiree, choosing the right potato is the first step to chip perfection. Try out these varieties and taste the difference for yourself. Your journey to the ultimate chip starts with the best potatoes, and we’re here to help you along the way.

> Return to main blog page