You’ve been cooking chips wrong – chippy owner reveals key ingredients for perfect spuds

An award-winning chippy shop owner has shared his secret to make the best spuds at home.

Danny, who runs three fish and chips restaurants in London, said picking the right potatoes helps to give a better flavour and texture when eating fries.

Appearing on Channel 5’s new episode of Secrets of the Fast Food Giants, he suggested to make fries using Maris Piper potatoes.

He told host Alexis Conran: “They are generally, in my opinion, the best potatoes for making chips.”

After they are peeled and cut into a desirable thickness, Danny said it is good to soak them in cold water to wash away the excess starch from the vegetable which will help “crisp up” the potatoes when frying.



Danny said Maris Piper potatoes give the best flavour and texture for fried potatoes

“I used groundnut oil because of its ability to cook at super high temperature without burning,” he added.

“You need to use a good oil, straight away, because at the end of the day, the product is cooked in oil and groundnut oil is the best, aroma-wise.

“A little tip is to take them out and squeeze them, you need them asbestos chefs hands for that.”

The fries are ready when they appear golden brown in colour. To achieve the chip-shop standard spuds at home, the expert said: “[Use] good oil, get yourself a table-top fryer, and get your own Maris Piper potatoes.



He said soaking the peeled potatoes in cold water can make them 'crisp up better'
He said soaking the peeled potatoes in cold water can make them ‘crisp up better’

“Cut them, spend a bit of time cutting them so they look like the sort of chips you like to eat.

“Cut them nice and even so that you can cook them evenly. Have fun.”

He also shared a secret to tell if the fish is fully cooked while it is wrapped in thick layer of batter.

The trick is to use a pair of tongs to pick up the fish and check the colour of the oil droppings.



He used groundnut oil to fry them, giving it a nice aroma
He used groundnut oil to fry them, giving it a nice aroma

“If the juice runs out white, it’s not ready, it’s still raw. If it runs out clear, you’re good to go,” the restaurant owner added.

“Also remember it takes about six to seven minutes, look at the batter and make sure it’s a nice golden colour.”

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