Irish Potato not good enough for chips ?

Deleted User wrote: »

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

Mr Potato Head, Mrs Potato Head, and their two kids .

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.

Maris piper is the type of spud you need for chips. Not grown that much here. We have roosters and queens.

The type the chippers use cook and brown quicker when fried. Ive done this experiment with kerrs pinks and maris piper mixed. Much shorter cook time for the maris piper so id say that is the driving force behind the choice and not anything to do with taste etc.

MrMusician18 wrote: »

Maris piper is the type of spud you need for chips. Not grown that much here. We have roosters and queens.

My brother and I grew a load of Roosters in a scuttery little dead flowerbed in Dublin city center this summer. If we could grow them in those conditions, then anyone can. If I had had the space, I'd have planted a lot more. Is there anything stopping Maris Piper potatoes and the like from being grown in this country, or is it just an issue to do with the farming industry?

Nothing wrong with Roosters for chips, but the best homemade chips I've ever had were made from Queens. (That's a personal opinion though.) I don't like chipper chips anymore, they've become better looking but more dry and flavourless IMO.

British land has gone to s*** from overfarming. Soil has no nutrients left. Our spuds will be better

salt and vinegar is a must on chips,vinegar first then salt

bassy wrote: »

salt and vinegar is a must on chips,vinegar first then salt

Wrong (about the order). If you put the vinegar in first, the salt stops at the first bit of vinegar it meets. Salt in first allows it to move down the bag more evenly...and then the vinegar.

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

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

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

km991148 wrote: »

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...

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.

Hamsterchops wrote: »

Best chips.

Potatoes grown from the Scottish seed variety of potato.

Scottish seed potatoes are considered a global gold standard because they are less prone to diseases .....

I think a good Ayrshire tattie as well, but they are more early season boilers, not sure you would chip them?

Ish66 wrote: »

https://www.rte.ie/news/brexit/2020/1130/1181294-potatoes-brexit/

This is an outrage, If the Irish potato failure in the 1840's was good enough to kill millions of Irish people when it failed in the famine, Well then its good enough for their bloody chips ! I shall be bringing this further.
Where were the Forte family in 1845 ? Eating their Pasta and supping fine wines, That's where they were, and now our spuds are not good enough for their poxy chips ? How dare they ?

Leo Burdock's is shit anyway. They had something going 30 years ago. Now it's slop. hey can stuff their frozen cod up their arses.

They should start importing the Bintje potato from Belgium and The Netherlands instead as that is the best chip potato. I believe Supermac's already does.

I understand this variety does not fair well in Irish soil.