Tom Kerridge avoids one type of potato to make the best homemade chips
UK chef and Michelin-star owner Tom Kerridge has named the best and worse potatoes to use whenever making homemade triple-cooked chips, and it all depends on the time of the year
You can eat potatoes with just about everything - but one Michelin starred chef has revealed the exact way to cook the best homemade chips from scratch.
They come in all shapes, sizes and varieties - from Maris Piper, baby potatoes, red potatoes and sweet potatoes. The supermarkets are filled with them, and we all have our own individual tastes. However, there's one type of potato that people have to avoid when making homemade chips, the Express reports.
Top UK chef Tom Kerridge has been sharing his best tips and tricks when it comes to the kitchen. Tom, who is behind the UK's first two-Michelin star pubs, The Hand and Flowers, has also developed the best homemade recipe for chips.
The secret? Choosing the right potato. During an exchange conversation with a fan on Instagram asking for the best potato for triple-cooked chips, especially if Maris Pipers aren't available, he replied: 'It's very, very difficult for triple-cooked chips because what you're trying to do is trying to find the ones with the right starch and sugar content.'
The chef explained that depending on the type of potato can affect the quality and taste of the chips, which is why they aren't good during the summertime when the weather gets warmer. He explained that potatoes that are picked and used during this season have a lot of sugar, therefore, they become brown quickly before getting crisp.
Tom recommended his followers to avoid using baking potatoes from the supermarket because they have too much moisture. He said: 'So you want kind of like, from a farmer's market or a fresh potato you want a white one, not a red one.'
'Red ones are normally too floury. And maybe something like a Yukon Gold is very good,' Tom continued: 'I mean, if Maris Pipers aren't available, you want to try and find yourself a white potato that's fairly, like from a farmer's market, it's dirty, like a proper spud.'
In conclusion, if you want to make the best triple-cooked chips, don't use any type of red-skinned potatoes. It's also crucial to mind the time of the year you'd like to recreate the recipe, as the different seasons and weather changes can affect the type of potatoes that are available.
Fans praised the chef for sharing his tips, with Finola's Cookery School commenting: 'I learn something new from Tom every time… chips in the winter from now on.'
A second one, named Gail, said: 'My favourite chef. Everything he says makes sense to me. Thanks Tom,' while Templeton wrote: 'This is excellent!'
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