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Potatoes for Chips

Majestic"s are the chip shops favourite, but this is largely because they absorb less oil than other varieties - so being cheaper to produce. For crisp chips with a soft centre you need floury potatoes such as Maris Pipers, Record, Sante or marvellous King Edward"s.

The most important point in producing good chips is to cook them at two temperatures - the first at about 160C (325F) to cook them; they can then be kept at this stage until needed (even overnight if necessary); to finish they need a blast at 200C (400F) to make them crisp. A few minutes soak in cold water, before frying, removes any excess starch.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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