The Best Potato
This is a fairly simple question to answer – Whatever is big and fresh in your local store or supermarket.
We do not wish to be glib, and it is suggested that the Solanum tuberosum species, more commonly known as the baking potato, is the best choice. However, regional varieties often dictate what a traditional manufacturer will use, and they will undoubtedly claim it to have unique properties and is the best for Potato Chips and Crisps.
The United States Potato Board (yes, there is such a body), claims that the main Chipping Potatoes grown include: Alturas, Andover, Atlantic, Chipeta, Dakota Pearl, Ivory Crisp, Kennebec, LaChipper, Marcy, Megachip, NorValley, Norwis, Pike, Reba and Snowden. This wide variety of chipping potatoes allows production in varying conditions all year around.
Your local supermarket may have one or some of these particular potatoes, but if not, do not let this put you off making your Potato Chips and Crisps.
Perhaps the best option would be to grow your own Potatoes. Preferably one of the above or a Russet, which is often mentioned - obviously the fresher the potato, the fresher the Chip or Crisp.
Lays have developed what they describe as a ‘Chipper’ which has been cultivated over time by manufacturers, but is grown, in Lays case, over 80 farms in all sorts of States in America. The soil may be treated, but will still retain properties of the region, so that obviously doesn’t have a major effect.
In the UK, the origins of Golden Wonder Crisps lie completely in the variety of potato used. Maris Pipers and King Edwards are said to be the best for Potato Chips or Fries, so would presumably be good enough for Crisps and Potato Chips.
We do not wish to be glib, and it is suggested that the Solanum tuberosum species, more commonly known as the baking potato, is the best choice. However, regional varieties often dictate what a traditional manufacturer will use, and they will undoubtedly claim it to have unique properties and is the best for Potato Chips and Crisps.
The United States Potato Board (yes, there is such a body), claims that the main Chipping Potatoes grown include: Alturas, Andover, Atlantic, Chipeta, Dakota Pearl, Ivory Crisp, Kennebec, LaChipper, Marcy, Megachip, NorValley, Norwis, Pike, Reba and Snowden. This wide variety of chipping potatoes allows production in varying conditions all year around.
Your local supermarket may have one or some of these particular potatoes, but if not, do not let this put you off making your Potato Chips and Crisps.
Perhaps the best option would be to grow your own Potatoes. Preferably one of the above or a Russet, which is often mentioned - obviously the fresher the potato, the fresher the Chip or Crisp.
Lays have developed what they describe as a ‘Chipper’ which has been cultivated over time by manufacturers, but is grown, in Lays case, over 80 farms in all sorts of States in America. The soil may be treated, but will still retain properties of the region, so that obviously doesn’t have a major effect.
In the UK, the origins of Golden Wonder Crisps lie completely in the variety of potato used. Maris Pipers and King Edwards are said to be the best for Potato Chips or Fries, so would presumably be good enough for Crisps and Potato Chips.
