Address: Martin Sidor Farms, Mattituck Long Island,
New York 11952, USA
Phone: 1 631 734 2243
Email: Contact Form
North Fork Potato Chips
Farming is at the heart of the heritage of the North Fork Potato Chips Company. As early as 1910, the current owner's grandfather began growing potatoes on Long Island’s North Fork.
By the time the 1970s came around, times had become difficult for the farmers of the region. The constant battle with major growers and conglomerates, a tough one.
Undeterred, and proud of the company's history, they began to manufacture kettle cooked chips from Long Island Potatoes.
A company statement reads, "We did some extensive marketing research (We invited all our friends over for a tasting party). Pretty soon, with the help of our three children, we were selling chips by the case load. Then we introduced Barbeque and Sweet Potato Chips. Then began rolling out both Cheddar & Onion, and Sour Cream & Onion." Today, the business prospers and is split between two areas; potato production and chips manufacturing.
It is the description of the potatoes that most stands out, "In case you’re wondering why North Fork Potato Chips have such an authentic potato flavor, it’s no secret. We’re one of just a handful of potato farmers left who make their own chips. Plus, the north forks abundant sun, ocean precipitation, and great soil make for great flavor. We only use the very best chipping spuds. And, while some suggested cooking with cotton-seed oil like the bigger chip makers do, Carol insisted on using only real sunflower oil. It costs more but nothing tasted quite as good or lets the flavor of the potato come through as much. Plus it’s as healthy as olive oil."
North Fork's kettle cooked chips are cut twice as thick as regular potato chips (sweet potato chips are even thicker). This leads to additional crunch and minimal greasiness. The potatoes come straight from their field and no preservatives are added.
North Fork Cheddar Onion Kettle Chips
This flavour variety was originally marketed in the UK as cheese and onion. The popular varieties of cheese available to the modern US consumer are not as strong as the UK powders usually used in chips, so they often need an identity, which is invariably provided by the onion. That was the story in this case. The onion was stronger and well balanced, but it overwhelmed the cheese.