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Champion chips

How you store and prepare your potatoes during the winter has a huge impact on the end product, so here’s some helpful reminders to ensure you get the best results

•  Potatoes produce starch to keep themselves warm, so it is recommended this time of year to cover potatoes with a duvet or to have some heating in your storage room to prevent this from happening (starch leads to a darker colour chip and contaminates the oil, causing it to breakdown more rapidly). The potato storage room should not drop below 10°C.

•  Store potatoes in a dry, dark place as exposure to moisture and light will encourage rotting

•  Store potatoes in a well-ventilated area, off the floor and away from the walls to ensure air can circulate

•  Use Diastix, which can be bought from Drywite or a local chemist, to determine the sugar content within a batch of potatoes when they are delivered by your merchant. This will give you the opportunity to send them back - before you have gone to the effort of chipping, peeling and frying them - if it’s too high

•  Rinsing chips after chipping is crucial to remove any excess starch and to ensure the long life of your frying medium. This time of year an additional rinse is recommended as starch levels are higher

•  If using Drywite products to treat chips, use warm water when doing so as this will help draw out the starch, ensuring maximum levels are removed from the potato



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