Chips, or french fries as they are known in some countries, are a staple of British cuisine. Most chip shops across the UK serve piping hot, golden chips made from potatoes. But what kind of potatoes do they use and where do they source them from? In this article, we will explore the types of potatoes used to make chips in UK chip shops.
The most common potato varieties used for chips
There are over 100 varieties of potatoes grown in the UK, but not all of them are well-suited for making chips. Chip shop owners prefer potato varieties that have certain characteristics:
- High starch content – This makes the chips crispy on the outside and fluffy on the inside when fried.
- Low moisture content – Less water means the potatoes will absorb less oil when fried resulting in a crisper chip.
- Low sugar content – Too much sugar can cause chips to brown too quickly and burn.
- Oval or oblong shape – Makes for consistent cuts and even cooking.
- Firm flesh – Prevents chips from breaking apart during frying.
Based on these criteria, the varieties most commonly used in chip shops across the UK include:
| Potato Variety | Key Characteristics |
|---|---|
| Maris Piper | All-purpose potato with high starch content, oval shape, and firm creamy flesh |
| King Edward | Floury texture, low moisture, and smooth creamy flesh |
| Marfona | Shallow eyes, creamy flesh, and good chip color |
| Markies | Crisp texture, high solids, and consistent performance |
| Lady Claire | Oval shape, low sugars, and soft flesh |
The Maris Piper potato is considered the classic British chip shop potato variety. It has been the most widely used chip shop spud since the 1960s due to its reliable performance. Maris Piper potatoes have a high dry matter content at about 23%, which leads to fluffy insides and crispy exteriors when fried. Their thin skin also makes peeling easier.
Where chip shops source their potatoes
Most chip shops buy their potatoes directly from potato suppliers, wholesalers, or foodservice distributors. The common potato varieties like Maris Piper are widely available year-round. Here are some of the main supply sources for chip shop potatoes:
- Potato packers – Specialist potato suppliers who wash, grade, and pack potatoes in sacks or boxes for distribution.
- Fresh produce wholesalers – Intermediaries between potato growers/packers and chip shops. They aggregate supplies from multiple sources.
- Foodservice distributors – Major distributors like Brakes, Bidfood, 3663, etc. that supply chips shops with potatoes along with other ingredients.
- Local farms – Some chip shops support local agriculture by buying potatoes directly from nearby farms.
- Supermarkets – In a pinch, chip shops may pick up bagged consumer potatoes from grocery stores.
To ensure consistency, most chip shops establish supply relationships with preferred vendors. The potatoes arrive pre-washed and packed in 25 kg sacks or boxes ready for peeling, cutting, and frying on-site. Buying from known suppliers reduces variability in potato quality.
How chip shops store potatoes
Proper potato storage is critical for chip shops. The raw potatoes need to be kept in conditions that will preserve quality and prevent sprouting until use. Key requirements for potato storage include:
- Cool temperature – Between 10-15°C to minimize sprouting.
- Ventilation – Good airflow prevents condensation buildup.
- Darkness – Light causes potatoes to turn green and produce toxins.
- High humidity – Storing in high humidity prevents weight loss.
Based on these requirements, chip shops store their potato sacks or boxes in cool, dark store rooms. They may use humidifiers to maintain humidity levels around 80-90%. Shelves should be slatted to allow air circulation. Any potatoes displaying signs of sprouting, greening, or rotting are culled.
Most chip shops have 1-2 weeks worth of potato inventory on hand. First-in first-out rotation is used to minimize waste. Some shops may store potatoes short-term in a cold cellar temperature controlled to 10-15°C prior to use.
Why consistent potato quality matters
Consistent potato quality is vital for chip shops. Customers expect chips to look and taste the same on every visit. Variable potato quality can lead to inconsistent results:
- Poor fry color
- Undercooked or mushy insides
- Greasy or soggy chips
- Rancid flavors
- Acrylamide formation
Acrylamide is a potential carcinogen formed when certain foods are cooked at high temperatures. Lower sugar content and cold temperature storage help prevent acrylamide formation in chips.
By sourcing specific potato varieties from trusted suppliers and storing them properly, chip shops can mitigate quality issues. Many also perform quality control checks on new potato deliveries including:
- Inspecting for defects and sprouting
- Cutting samples to assess inside color
- Frying tests to check performance
Careful potato selection and handling ensures the perfect chips every time.
How potatoes are prepared in chip shops
The typical steps for preparing raw potatoes into perfectly cooked chips are:
- Peeling – Potatoes are peeled using manual peelers or abrasive drum peelers to remove the skin.
- Washing – Peeled potatoes are submerged in cold water and agitated to remove excess starch.
- Cutting – Uniformly sliced chips are cut from potatoes using manual cutters or electric chippers.
- Rinsing – Cut chips are rinsed again in cold water to eliminate loose starch.
- Drying – Chips are drained and thoroughly dried before frying using drying cabinets.
- Frying – Chips are partially fried at a lower temperature then finished at a higher temperature for a crispy exterior.
- Salting – Hot chips are lightly sprinkled with salt after frying.
Strict hygiene and temperature controls are maintained throughout the process. The two-stage frying method results in chips that are moist inside and crispy outside with a golden color and soft texture.
Challenges faced in sourcing and storing potatoes
Despite their best efforts, chip shops can encounter some challenges when it comes to managing their potato supplies:
- Crop variability – Quality and yields depend heavily on weather, pests, and farming practices each season.
- Supply disruptions – Adverse weather can delay harvests and transportation issues can hamper deliveries.
- Price volatility – Potato prices fluctuate in response to production quantities, demand shifts, and availability of substitutes like oil.
- Storage losses – Improper ventilation, humidity, or temperature can lead to sprouting, shrinkage, and rotting during storage.
Chip shops must monitor potato crop outlooks, diversify suppliers, adjust menus, and fine-tune their forecasting and ordering to deal with these uncertainties. Storage conditions need constant monitoring. Staff training on handling practices also helps minimize waste.
Innovations in potatoes for chips
Potato breeders and chip manufacturers are continually innovating to develop improved varieties tailored specifically for chipping:
- Lower acrylamide – New varieties like Lady Claire, Lady Olympia, and Lady Amarilla have reduced sugar content to minimize acrylamide formation when fried.
- Enhanced nutrients – Biofortified potatoes offer higher vitamin C and antioxidants to support nutrition.
- Better cold storage – Potatoes bred to resist cold sweetening maintain consistent quality when stored at low temperatures.
- Disease resistance – Varieties with improved foliage health and tuber resistance help increase stable yields.
- Non-browning – Genetic modifications can eliminate enzymatic browning when potatoes are cut and exposed to air.
As more specialized potato varieties become available, chip shops can experiment with new options to enhance sustainability, nutrition, and chip quality. However, traditional favorites like Maris Piper will likely remain the first choice.
Trends in chipping potatoes and chip shops
Some emerging trends that may impact potatoes used in UK chip shops include:
- Increased demand for locally grown, British potatoes to reduce food miles.
- More skin-on potato varieties being used to reduce waste and labor.
- Chipping potatoes being bred specifically for low-oil absorption to align with health trends.
- Consumer demand for wider ranges of potato flavors, colors, and textures.
- Growth of mobile and pop-up chip shops requiring smaller, consistent potato packs.
At the same time, consumption of chips is declining slightly in favor of perceived healthier options like baked potatoes and sweet potatoes. Economic and geopolitical issues could make chips less affordable. This may require chip shops to innovate with menu offerings while still relying on traditional potatoes like Maris Piper for their signature chips.
Conclusion
The iconic British chip begins with carefully chosen chipping potato varieties like Maris Piper, grown and supplied to provide consistent quality. Proper storage and preparation allow UK chip shops to serve satisfyingly crispy yet fluffy, golden fries that are a beloved part of the nation’s culinary tradition. While trends and innovations will impact the sector, the combination of specialized potatoes, refined technique, and a dash of salt will continue delighting chip lovers throughout the country.