I am not the first to make this mistake: "Unfortunately," chef Paul Bloxham explains bitterly, "the wrong potato will result in a guaranteed failure." Spuds divide neatly into two camps: waxy, like Charlotte and Maris Peer, and floury, such as King Edward and Maris Piper. As there are only two of them, this should, I think, be a breeze. The first thing to do is choose the ingredients. Although there are always going to be times when only a vinegary parcel from The Codfather, or a rustling pile of pommes allumettes will do, a good chip recipe under your belt is surely a friend for life.Ĭhipped Charlotte potatoes, uncooked.
Such perfection is not easily found – particularly since the inexplicable rise of the loathsome Jenga chip – but, given the simplicity of the dish, I reckon it ought to be easy enough to achieve at home. Proper chips should be thick cut and defiantly potatoey: golden to the eye, hot and fluffy within. But, as I've since realised, these were mere paltry apologies for the real thing. The truth is, growing up in the 1980s, I was more than familiar with the desiccated 'wedge', and on occasion was even lucky enough to sample the pallid delights of the local Wimpy bar. When I tell people this, I'm overwhelmed by the kind of outpouring of sympathy and righteous indignation that might greet the announcement that I'd never visited the seaside, or received a birthday present – the general consensus seems to be that my parents neglected their patriotic duty by failing to wean me on the great British chip. Then we’ll come back, mix it up so the outside goes into the inside, pat it back down again, and then, and then, and we’ll do this for about 20 minutes.I was 17 before my greedy fingers made first contact with a bag of chips. “I’m going to leave that for a couple of minutes to get golden and crispy. “Then tap it into place, and that’s to make sure it has full contact with the side of the pan. As I do that, you can see the fluffiness of the potatoes, that’s a very important part,” the chef noted. Get yourself a masher and mash the veg up. “Then any greens, chop them up, tear them up and add on top. Just break them up with your hand and then 500-600g of vegetables.
“Next we add potatoes, these are leftover potatoes, 500-600g into the pan. Let's introduce some seasoning, salt and pepper.
“I’ve got some chestnuts, just crack them in half.
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