Irish Potato not good enough for chips ?

Sounds like the OP has a 'chip' on his shoulder, he's getting all mashed up and before you know it his brain will be 'fries'.

[Deleted User] wrote: »

There's about four people alive that could tell the difference between an Irish potato and a British potato.

Maybe harder deep fried, but I reckon easy.

Most Irish potatoes are like the beloved Rooster.

Lot if ****e. Take your eye off them for a second and they go from solid to mush in the pan.

Give me a Maris any day.

The real outrage here is that they are probably using UK potatoes because they are readily available frozen and are cheaper due to economies of scale.

Chippers should cut chips on demand.

But considering most don't even batter fish fresh anymore then no chance at all...

You've just shown yourself to be a fu¢king idiot. Where do you go from here?

Spanish Eyes wrote: »

Feck UK spuds, we do lovely spuds in North Co. Dublin, the hidden gem of provision of lots of stuff like that. Hidden gem of the source of so much really.

I know many non Dubs cannot do it, but honestly the amount of greenhouses and so on up in that area is unreal.

Unreal? You don't get out much

(I think I might drop in to my local chipper on the way home from work. I've only been there once in the part 9 months.)

Darc19 wrote: »

I'll chip in and say that Tayto buy over 20% of the Irish potato crop to make their various brands of crisps

That's why they are shyte as well then :pac:

whisky_galore wrote: »

So they buy something approaching 80% from elsewhere?
Impressive stat.

No, I think they meant 20% of the total Irish crop goes to tayto. 80% of the Irish crop is used elsewhere (chips, retail, whatever).

We don't know if that means 100% of tayto is covered.

_Brian wrote: »

It’s actually growing conditions. They blacken with the frosts we get here so warmer areas in U.K. are more suited.

There’s plenty other spuds that can be chipped.

Pretty embarrassing that worrying about chippie spuds is what’s making the headlines.

Ah feck it. There is enough misery, what wrong with a light hearted look at the state of our chips?

Spanish Eyes wrote: »

Feck UK spuds, we do lovely spuds in North Co. Dublin, the hidden gem of provision of lots of stuff like that. Hidden gem of the source of so much really.

I know many non Dubs cannot do it, but honestly the amount of greenhouses and so on up in that area is unreal.

55% of all fruit and veg grown in Ireland come from North Co Dublin, amazing for such a small part of the island.

Irish mutiples wont pay enough to growers/suppliers for them to grow more potatoes - its cheaper to import them, and then sell them on.

The majority of the Irish population has a gra for Roosters, as they are a 'jack of all trades' spud for the consumer (chip/boil/mash) whereas years ago you would have had more Golden Wonders , Home Guard , Cara , Records were available but consumers have swung towards a "One spud" fits all use nowadays.

So the problem is with Brexit, prices will become inflated, and potatoes will be a bit harder to get so thats why there is a worry over supply of spuds.

So be prepared for a rise in price in the multiple stores, if they decide to pay growers/suppliers a more correct price for the produce.

Bambi wrote: »

Teagasc really dropped the ball here, how could we have allowed our national potoato crop to fall so far behind international developments?

Teagasc invented the Rooster variety, which dominates the Irish potato market as it's a good all rounder and grows well here.

Personally I always buy Maris Pipers though as they're excellent roasted or mashed.

We can switch to rice if we are short of potatoes except for chips lol
Roosters are a good all round spud except in Summer time. I understand from what I read re Romayo's/Macaris that they uise Irish spuds and since our soils dont suit Maris Pipers they are obviously using something else. THe standard of chips has gone down from what it was in the 60s and 70s and I think that is down to the cooking oils/fats used. On a good day I can still smell the fresh chips from Macaris when they first opened in my home town circa 1962.
Funny/sad story. My aunt and uncle ran a small chipper from the front room of a house in late 40s/early 50s. They cooked the chips in large saucepans on primus stoves. They also sold 'crubeens' and business boomed for a while. Unfortunately a fire put a stop to it.https://b-static.net/vbulletin/images/icons/icon8.png

I was waiting for some gourmet cuisine in my local Italian chipper recently when a young fella came in an asked the guy behind the counter did he have those large foil trays to put stuff in. Yes, we use them for curry chips he told him.

Perfect says the lad, stick a pile of chips in one, smother it in cheese, then lob in some goujons on top and cover the lot in a ladle of curry sauce. The guy looked perplexed. "But Sir, I can give you the curry chips in the tray and put the other stuff separate or if you want a cheese chip, I can supply the curry as a dip"

"Oh no!", says the lad. "The whole lot in a box! Lash on the curry sauce! Back in 10 minutes!"

The guy behind the counter looked at me with resignation and disgust, and shook his head.

You may be wondering what this has to do with anything, but my point is, in such a climate of utter depraved barbarianism, does it matter what feckin breed of spuds they use to make chips.

dan_ep82 wrote: »

English potatoes come in uncleaned and uncut. The takeaways peel and cut them.

Its a mix of markies for most of the year with a few months of Spanish and maris piper when the markies are out of season. Very few Irish suppliers used as they just don't chip well the way they are cooked in irish takeaways.

Some diners etc use irish but your average corner takeaway is using English potatoes.

Romayos source their own potatoes so can't speak there but all the Macaris we delivered to use English potatoes.

7 years in the industry

I know what season is what spud :pac:, (but from when I worked in the UK..).

In Ireland I see a lot of those pre cut chips.
Can't speak for those two chains (I avoid the Irish Italian chippers like the plague) but burdocks for sure use the pre cut.