Chipping in on Potato Varieties

Chipping in on potato varieties
There are two types of potatoes: floury and waxy. Waxy potatoes are great in salads, but a floury spud makes the best chips. Floury potatoes contain lots of starch, which makes them fluffy and dry when cooked.
Many chip makers have their own favourite potato varieties, but the current reigning champion of the Australian chip business is the Russet Burbank.
It’s a venerable old variety bred in 1894 in the US, but it was only introduced to Australian growers in the 1970s. It’s a famously long potato, almost tubular, which makes it ideal for cutting into chips or the skinnier French fries.
But the champ has challengers. These include Sebago, Atlantic, Ranger Russet, Kennebec, Shepody and the Australian-bred Coliban, among others.
Chips are typically fried twice, first at low temperature (with oil at about 130 degrees Celsius) and then at high heat (about 180 degrees Celsius). This gives them a fluffy inside and a crispy outside, however, keep an eye out for triple-cooked chips as a number of our Aussie Chefs have been quietly triple cooking for some time.