Champion chips
For many years the humble chip has been the backbone of pub grub. Even now, in these days of top-quality food pubs, chips still have an important part to play.
National Chip Week runs from February 17 to 23 so what better time to celebrate the spud with promotions, special offers and tasty chips on your menu?
TV chef Ainsley Harriot has teamed up with the British Potato Council to create recipes for perfect chips.
The council also has promotional ideas as well as point-of-sale material, posters and flyers.
For more information contact Kay Hogg on 01865 782227 or email khogg@potato.org.uk.
Chip facts
- the average Brit eats 77 chips every week, more than any other nationality in the world
- a third of all the potatoes eaten in Britain are eaten as chips
- in 1864 London restaurateur Joseph Malines featured an exciting new delicacy on his menu - fish and chips
- potatoes originate from the Andes mountains of Peru where they were first cultivated 5,000 years ago by ancestors of the Incas
- Sir Walter Raleigh was the first person to grow potatoes in the UK. He planted his spuds on land given to him by Elizabeth I in 1589
- in October 1995 the potato became the first vegetable to be grown in space.
Facts supplied by McCain
How to make perfect chips
- Start with the right potatoes - Maris Piper, King Edward and Desiree work best
- Cut the potatoes (skin off or on) into chips about 1cm thick - make sure they are all a similar size so they cook evenly
- Wash and dry the chips well
- Heat a deep fat fryer to 150 deg c
- Fry the chips in batches until soft but not coloured (eight or 10 minutes), shake and drain well
- Turn the heat up to 180 deg c
- Fry the chips again for four to six minutes, until crisp and golden.
Supplied by the British Potato Council.
Chip recipe ideas:
Spicy chilli chips
Lemon and garlic chips
