[sishow]

I noticed that alot of the imported veg in carrfour was a pile of (over-priced) crap.

Hobbsey and LIL are right, you need to have a good spud for the chips or fries. If made at home, you also need to keep the chip pan unwashed for as long as possible as the fat coating from the re-used pan creates the 'mallard' flavour the chips need. This can also be acheieved by using Beef dripping (oil) that professinal chippy's here in the UK use.

As a start though, a good MAris Piper potatao is good for chipping as its solid and waxy. But as I say, the quailty was not that good in Carrefour.



For healthy reasons, a good big cut chunky chips/fires are a lot more healty than the thiner cut as the surface area on these is alot smaller. We call these "steak-cut chips" here.