Chips

Chips

By
From
The Huxtaburger Book
Photographer
Chris Middleton

Chips are to burgers what tomato sauce is to a meat pie. Chips and burgers fit hand in hand and belong together.

Before we look at the different types of chips, let’s go back to first principles and consider the humble potato.

The key to making the perfect chip is using a dry and mealy potato, as this creates chips that are crisp on the outside, but light and fluffy in the middle. If you use a waxy or starchy potato, you will find that your chips will brown without becoming crisp – so you’ll end up with dark, soggy chips!

Here’s a round-up of some good chipping potatoes; you’ll find recipes for making your own simple hand-cut chips, and potato crisps.

Excellent chipping potatoes

–Russet burbank: Commonly known in North America as the Idaho potato, the russet burbank is a large potato with smooth dark skin and very few eyes. Its flesh is white, dry and mealy, making it ideal for chips and baked potatoes.

–Sebago: The sebago is a very common all-rounder which makes great chips. It is sold in most supermarkets and greengrocers.

–Bintje: A waxy potato, the bintje is an old Dutch variety with a lovely creamy, yellow flesh. It makes a beautiful potato salad and is also ideal for frying. This potato has a long shelf life.

–Kennebec: An all-rounder and old favourite, with white firm flesh and thin skin. It is very popular for chips.

–Coliban: A floury white-fleshed potato that is good for mashing, baking and roasting and is used to make French fries.

Great burger chips

–French fries: Also known as shoestring fries, these thin fries are very easy to eat and go perfectly with just about anything. Called pommes frites by the French, they are literally thin strips of fried potato. While there is continuing debate as to which is better, fresh or frozen, these days the French-fry technology is almost certainly in favour of the frozen variety, for its superior consistency and storage ability.

–Straight-cut chips: This is the stock-standard chip sold in fish and chip shops. More often than not these chips are frozen, but more frequently these days you can find what is known as a ‘hand-cut chip’. Generally these chips are cooked in two stages. They are either cooked whole and then cut and fried to order, or they’re cut and blanched at a low oil temperature until lightly cooked through, but with no colour, and then finished at a normal oil temperature to crisp them up.

–Crinkle-cut chips: A personal favourite, and the type we serve at Huxtaburger. I have fond memories of these growing up. The beauty of the crinkle-cut is that there is more surface area, and therefore more crispness. These chips are almost always cooked from frozen, as they are more easily cut to shape by commercial food companies using specialist equipment.

–Wedges: Well, if you really must… but they’re not a real chip, in my opinion!

Ingredients

Quantity Ingredient
Hand-cut chips
Potato crisps

Method

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