Best Potatoes for Chips (UK Chippy Style)

Homemade chips that rival the local chippy start with the right potato variety. UK chippy-style chips are best when they turn out crispy on the outside, fluffy on the inside — and that comes down to high dry-matter, floury potatoes that hold up to double-frying.

⭐ Recommended Products — Seed Potatoes & Planting Essentials

• Seed Potato Collection (Early, First & Second Earlies)
A mixed pack of quality seed potatoes to plant for a steady harvest from early summer through to autumn. Ideal if you want variety in size and maturity times.
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• Certified Seed Potatoes (Single Variety Packs)
Choose popular individual varieties (e.g., Maris Piper, Charlotte, King Edward) to suit your taste and growing goals — consistent results from true seed stock.
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• Potato Grow Bags / Containers
Reusable, breathable bags designed specifically for growing potatoes — great for patios, small gardens, or increasing yield in limited space.
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• Potato Fertiliser / Soil Booster
Specially formulated feed to support healthy tuber development and improve yields — apply at planting or as a top-dress during the season.
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• Potato Planting Guides & Markers
Helpful tools and guides that take you through planting depth, spacing, and care — plus reusable markers to keep track of different varieties.
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What Makes a Great Chip Potato?

The best chip potatoes typically:

• Have high dry matter (starchy) flesh
• Produce a fluffy interior after cooking
• Crisp up well when fried
• Hold their shape without going mushy

Maincrop varieties with floury, high-starch tubers are ideal for traditional UK chip making.

Best Potato Varieties for Chips (UK)

Maris Piper

The gold standard for chips, roasties and mash in the UK. Maris Piper’s high dry matter gives fluffy interiors and excellent crisping — perfect for chippy-style chips.

King Edward

A classic variety with a high starch content and fluffy texture. King Edward chips are crisp, golden, and packed with flavour.

Rooster

Large, evenly sized tubers that produce excellent chips. Rooster’s texture holds up well to frying, giving a good balance of crisp outside and soft inside.

Desiree

A versatile red-skinned maincrop that makes great chips. Desiree retains a soft centre and forms a good crust when fried at the right temperature.

Estima

An all-rounder maincrop potato that also works well for chips. Estima produces sizeable tubers and roasts or fries crisply when prepared correctly.

Romano

A floury maincrop with good chip potential, delivering crisp outer textures and fluffy interiors when double-fried.

How to Make Better Chips

Choose Large, Even Tubers

Bigger potatoes are easier to cut into thick chip shapes that cook evenly.

Soak Cut Chips

After cutting, soak in cold water for at least 30 minutes to remove excess starch — this helps achieve crispiness.

Double Fry Method

1. First fry (blanch): at lower temperature to cook through
2. Second fry: at higher temperature for crispness

This mimics traditional chippy technique.

Dry Well Before Frying

Pat chips dry before frying — moisture stops them crisping.

Oil and Temperature

Use a neutral-flavoured frying oil and control temperatures carefully (low then high) for best results.

Why These Varieties Work for Chips

• High dry matter = crispiness and light inside
• Maincrop strength = big, sturdy tubers
• Versatility = great for other cooking too (roast, mash, bake)

Quick Tips for UK Gardeners

• Grow maincrop potatoes and store them until needed for chips
• Harvest once foliage has died back for full maturity
• Cure tubers before storing to toughen skins and improve frying quality