We might be reaching the end of root-veg season, but the humble spud is still going strong. What better way to champion Maris Pipers, with their floury, creamy texture, than to turn them into a game-changer roast potatoes or fluffy mash.
A cracking all-rounder. Maris Piper have been around in the UK since 1966 when it was first introduced. It became the most widely grown variety in the UK by 1980 and remains a staple in the industry today.
What are Maris Piper Potatoes Good For?
Known as ‘All Rounder’ potatoes, the real question is what aren’t Maris Piper potatoes good for? Their low reducing sugar and high dry weight they are excellent for making deliciously fluffy thick-cut chips and roast potatoes with crispy, golden skins. They are easy to mash and absorb butter well, which makes them ideal for mashed potatoes.
Because they are so well balanced they can be a great choice for any potato based dish: wedges, jacket potatoes, hash browns, or pie filling, Maris Piper Potatoes can do it all.
Triple-Cooked Chips Recipe
Ingredients
Instructions
First Step: Simmer
Peel potatoes and cut into thick chips (about 1–1.5 cm thick) and rinse under cold water to remove excess starch.
Place in cold salted water and bring to a gentle boil.
Simmer for 8–10 minutes until tender but not falling apart, and cracks start to form across surface of the chips.
Carefully drain and let the steam-dry completely for at least 10–15 minutes.
Let them rest in the fridge for 30–60 minutes (Optional, but will make extra fluffy).
Second Step: Low Heat Fry
Heat oil to 130°C.
Fry chips in batches for 4–6 minutes.
They should look pale and lightly blistered but not browned.
Remove and drain on a rack or paper towel and allow to cool completely (you can refrigerate for 1 hour or even overnight).
Third Step: High Heat Fry
Heat oil to 180°C.
Fry chips for 2–4 minutes until deep golden and crisp.
Drain well and salt immediately.
