Address: Keogh’s Farm, Westpalstown, Oldtown, Co. Dublin, Ireland
Phone: +353 1 843 3175
This write up is taken from Keogh family literature:
"For 200 years the Keogh family have worked the rich fertile lands of North County Dublin and turned the craft of potato growing into an art. Now a new generation of the Keogh family have come up with a novel idea. Why not use our fantastic potatoes to create Ireland’s finest Crisp right here on our farm?
"So we converted an old potato store into a crisping house, and travelled the world to find out how to make proper potato crisps, you know, the way they used to taste.
"It's simple really – we carefully slice each spud extra thick and gently hand cook them, skins and all, in fresh sunflower oil using a very old American Kettle.
"While still warm, we carefully season each crisp using natural flavours, many of which are sourced local to our farm and pack them up in foil lined bags so they’re real fresh for you to enjoy.
"During harvest our potatoes can be dug in the morning and turned into delicious fresh crisps by lunchtime.
From Crop to Crisp, grown and cooked with love in Ireland."
Keogh’s Atlantic Sea Salt & Irish Cider Vinegar Crisps
Cider Vinegar almost always overwhelms the salt in this version of the traditional variety of Salt and Vinegar. Although they hinted more towards the standard malt vinegar there was an underlying sweetness that typifies the cider variant. Oily potato provided the backdrop with a mild and subtle hit of salt.
Keogh’s Mature Irish Cheese & Onion
As with most Irish crisps of this variety, these enjoyed a very strong taste. The strong mature cheese matched the onion very well. The onion remained as a dominant aftertaste. Extremely moreish until the strength invited a pause in the eating process. Further reflection during this pause, and yes, these were a really good example of the variety.