So, what are the best potatoes for chips? We suggest any spuds of the floury kind – Roosters and Maris Pipers in particular, they’re readily available at most supermarkets and make for amazing chips. Top tip! To ensure that your chips end up with a soft, fluffy centre and nicely crisped-up skins, soak them in salted water – this helps remove the starch. Dry them off with a paper towel, drizzle with oil and pile them in the oven.
Make sure your oven is preheated to a high temperature (the highest you can go – around 250c for most fan ovens) and spread the chips out on an oven tray lined with greaseproof paper. Cook them for around 35 – 40 minutes (depending on how chunky your chips are), turn and shake them up several times throughout the cooking time.
Once those chips are lovely and crispy, they’re ready to serve up! You can use almost any seasoning at your disposal to make them extra tasty. Our favourites are rosemary, chilli flakes, toasted cumin seeds and celery salt.
There’s not much better out there than a roast potato that strikes the perfect balance between a crispy outside and fluffy, piping hot inside. An essential part of any roast, getting your spuds spot on can make or break the meal so make sure to follow these tips on how to make roast potatoes shine every time.