Maris Piper Potatoes

The Foundations of a Perfect Chip Creating a truly expert chip requires more than just high heat; it demands a deep respect for the Maris Piper potato. These large, starchy tubers provide the ideal internal fluffiness necessary for a contrast against a shattering exterior. Begin by cutting your potatoes into finger-length thicknesses, keeping the skin on to maintain an earthy, rustic integrity. The first critical step is a thirty-minute soak in cold water. This process removes excess surface starch, preventing the chips from becoming gummy and ensuring they remain distinct during the cooking process. Infusing Flavor Through Par-Boiling Most home cooks make the mistake of boiling their potatoes in plain water. To achieve a professional result, treat the par-boiling liquid as a savory bath. Use a chicken stock pot, fresh rosemary, thyme, and smashed garlic to permeate the potato flesh with aromatics. Start the potatoes in cold liquid and bring them to a boil together; this ensures the starch granules swell evenly from the core to the surface. Drain carefully to avoid breaking the softened structures and transfer them individually to a drying rack. The Essential Chill and Double Fry Moisture is the enemy of crispiness. Place the par-boiled chips in the freezer for at least an hour. This step dehydrates the surface and tightens the structure. For the ultimate richness, use goose fat for the frying stages. The first fry occurs at 150-160°C for roughly two minutes, which seals the exterior without browning. After a brief rest, increase the fat temperature to 180°C for the final plunge. This second fry lasts less than a minute, providing a deep golden hue and a glass-like crunch. Troubleshooting and Finishing If your chips are turning dark too quickly, your fat is too hot; if they feel greasy, the temperature has dropped too low. Always fry in small batches to maintain thermal stability. The moment the chips emerge from the goose fat, hit them with a generous dusting of table salt while the surface oils are still active. This ensures the seasoning adheres perfectly, resulting in a chip that celebrates both heritage technique and bold flavor.