Chips - a great subject as they are a favourite for me. But my beef, and I could be wrong, is that so many eateries seem to be using the wrong potatoes for their chips. I don't know the names of the varieties that make the best chips, but it seems to have been years since I ate chips that were just terrific. Most are just too flowerey, if that is the right term or spelling. I never make chips at home but when out, and having a blue eye fillet eg, it is always salad and chips. And the chips are rarely spot on. And don't get me started on the salad which is, these days, a collection of roadside weeds only.
So, has anyone experimented with chips from different sorts of potatoes? When I bake taties, I always use the pink skinned one. But chippies????
