Address: P.O. Box 924, Adamstown, Pennsylvania 19501, USA
Phone: 717 484 4884
Email: [email protected]
Good's Potato Chips
Ralph Good opened the first potato chip company in Lancaster County, Pennsylvania - it says 1886 on their packaging.
The two varieties of original chips include, Blue and Red bags.
The recipe, and the Good's family pride that go into each bag of "Blue Goods" hasn't changed since the first batch was produced in 1886.
The delicious, lighter Home Style "Red Goods" has been a mid-Atlantic favorite since 1928.
The demand has continuously grown over the near 80 year span of quality Pennsylvania production. An old-fashioned taste which everyone loves!
The difference between Blue and Red Chips is the temperature at which the chips are cooked. The "red" Homestyle chips are placed in a continuous cooker, entering at one end of the equipment and being mechanically raked through the lard to the other end, where they emerge to be salted, cooled, dried, and packaged.
The "blue" Original chips are produced in two large steel kettles. When the chips are placed in the kettles, the temperature is lowered then increased, as the chips slowly cook, producing a harder, darker, curlier and crunchier chip.
Good's Home Style Potato Chips
When these chips were first served it would have been restaurant-style, to sit alongside other food. In that respect, they make complete sense. You don't add flavourings to other foodstuffs on your dinner plate. For the modern-day, a lard cooked, four-gram of saturated fat chip does not fit in with the most healthy aware diets. So, the flavour is all-important, and it was a rich potato taste for a chip that should accompany food. I would describe it as a luxury snack food.
Good's Kettle Cooked Potato Chips
It is not often I will get to eat chips drenched in five grams of saturated fat. Remarkable, when you consider how prevalent they were just a decade or so ago. A more health-conscious world should, however, include chips such as these, if just for historical or novelty value. The lard gave the rich potato a different, warmer, more tasteful flavouring, but it was most definitely an acquired taste.