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what potatoes for chips with skins on?

  • 26-03-2016 08:50PM
    #1
    f140
    Banned (with Prison Access) Posts: 875 ✭✭✭


    love homemade chips but am very lazy when it comes to pealing the skins of potatoes. what are the best potatoes to use for chips where you could leave the skins on and fry them?


Comments

  • #2
    david65
    Registered Users, Registered Users 2 Posts: 173 ✭✭david65


    my choice is roosters, the skin becomes nice and crispy!


  • #3
    Zelda247
    Registered Users, Registered Users 2 Posts: 1,157 ✭✭✭Zelda247


    Absolutely Roosters


  • #4
    Subcomandante Marcos
    Closed Accounts Posts: 7,682 ✭✭✭Subcomandante Marcos


    3rd for roosters.

    Irish whites and maris pipers are good for chips but the skins are very thin, roosters have a very robust skin which will become very crispy.

    Golden Wonders would be a good choice too.


  • #5
    mansize
    Closed Accounts Posts: 14,521 ✭✭✭✭mansize


    Roosters but you gotta peal!!!


  • #6
    OldBean
    Registered Users, Registered Users 2 Posts: 1,407 ✭✭✭OldBean


    Cyprus if you can get them.

    If you're Dublin based, the greengrocer in Stoneybatter usually has a stock of them, as well as the one over on Wexford St.


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  • #7
    Speedwell
    Registered Users, Registered Users 2 Posts: 3,809 ✭✭✭Speedwell


    Mmmm, now I want to go cook a batch of skin-on chips. My Irish husband would plotz but I'm a crazy Yank. :)


  • #8
    Subcomandante Marcos
    Closed Accounts Posts: 7,682 ✭✭✭Subcomandante Marcos


    Speedwell wrote: »
    Mmmm, now I want to go cook a batch of skin-on chips. My Irish husband would plotz but I'm a crazy Yank. :)

    Cut them thick, fry them twice and when you're done sprinkle them with sea salt and some fried rosemary (just threw a few sprigs into the frier for a few seconds before or after the chips to crisp up and then pull the leafy bits off and sprinkle over the chips).


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