National Chip Week: How to cook the perfect chip!

Feb 12 2009 Huddersfield Daily Examiner

It’s National Chip Week .. hurrah!.

"While many might think it’s a bit silly to dedicate an entire week of festivity to a bit of fried potato, I firmly believe that the humble chip is well worth celebrating, in all its many forms" said top Huddersfield chef Stephen Jackson.

"Let’s not be snobby; chips are a great British dish (even if the French invented them…shhh!)

"Many people ask me “What IS the perfect chip?”, to which I have to reply that there is no such thing. It all depends on context. The many shapes and sizes that all come under the general heading of ‘chips’ are all equally important, but must be kept to their historically specific uses. The fish and chips ‘chip’ should, of course, be fat and slightly soggy, to provide a textural counterpoint to the crispy batter. Plus, there’s more surface area to soak up all that lovely malt vinegar or lemon juice. But a plate of classic French bistro-style ‘steak frites’ must come with a pile of thinly cut, rustling ‘allumette’ potatoes, similar to the ones served in fast food joints. Roast game birds should traditionally be served with waffle-cut potatoes, and my Mum will agree with me that nothing accompanies a fish finger and packet parsley sauce like the crinkle-cut chip – perfect for sauce-shovelling!

"So, how to make the perfect chip at home, and where do people go wrong?"

Where we go wrong with chips:

The wrong type of potato

Many people are happy to pick up any old spud, hack the skin off, chop into shapes and fling it into a pan of hot fat. Oh dear. If there’s a crucial detail to chip-making, it’s the choice of potato. Often, the potatoes can be too old, and therefore have way too much starch, which results in over-browned chips which always have a strange sweet flavour to them. You must find a good, fresh, dense and floury baking-type potato like Estima or Maris Piper, which will crisp readily on the outside, whilst staying fluffy within, and stay that way for a decent length of time.

The wrong shape

Your chips must be cut uniformly, even if it means a little waste, as they will cook for the same length of time and you don’t want a pan full of half-ready, half-not chips.

The wrong temperature

A crucial detail here – for the perfect home-cooked chip you MUST cook the chips at least twice. Simply dropping potatoes into boiling fat will merely give you a plate of unappealing fried potatoes.