What makes them good?
What’s best practice?
Where serves the best?
Chips around the world,
Naked or skins on?
Triple the chances of 3rd degree burns / house fire
Oven baked?
Weird shit you put on them
Best you’ve ever had
What fucking potato?
I have to say they were outstanding on the crisp to fluff ratio - Not sure what kind of spuds were deployed but they were better than 90% of the gastro triple cooked I’ve had.
Apparently McCain do V cut but these were done in house and were moreish enough for me to steal remnants from the kids plates and start eyeing other tables.
Heroically few posts to attain Peak Depravity - you always Deliver, sir
You are also the wrongest thing that was ever wrong, ever.
Only bread is better.
My ideal chip is crunchy outside - thrice cooked in dripping ideally - fluffy inside, and roughly 50% skin-on. Abundantly salted, natch.
New-season Lincolnshire potatoes - whites, Picasso are near-perfect.
Paul is correct - there is no substitute for deep-frying.
All that said, perfection has to elude me, personally - I’m already morbidly obese, so if I ate as many chips - cooked in the manner I prefer - I would be dead long-ago.
Air-fryer works adequately to produce what are in effect small roast potatoes - another entry in the food-of-the-gods gustatorial pantheon. No substitute for The Real Thing…
Duck fat> Beef dripping. I feel this is uncontentious; the chips are repeatably better cooked in Jemima than they are Ermintrude.
My more contentious personal preference is that the skinny fry is preferable to the chunky chip but that’s not a hill I will die on. Also sweet potato fries are a hatecrime and should be banned.
