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For the best results with your ,
we advise following our recommendations on
the type of potatoes and oil to use.
Which variety should I use ?
As a general rule, we suggest that you use potatoes that have been recommended for chipping. In many
supermarkets the information on the packaging tells you which varieties are suitable for making chips. We
recommend varieties such as King Edward and Maris Piper for good results.
When potatoes have been freshly harvested, they have a higher water content, we recommend cooking the
chips for a few more minutes.
Where should I store potatoes?
The best place to store potatoes is in a dark cellar or cool cupboard (between 6 and 8°C), away from the light.
How should I prepare potatoes for ?
To obtain the best results, you must ensure that the chips do not stick together. With this in mind, wash the
whole potatoes and then cut them into chips using a sharp knife or chip cutter. The chips should be of equal
size so that they cook at the same time. Wash the chipped potatoes in plenty of cold water until it runs clear
in order to remove as much of the starch as possible. Dry the chips thoroughly using a clean highly absorbent
tea towel. The chips must be perfectly dry before putting them in the otherwise they will
not turn crispy. To check that they are dry enough pat them with paper kitchen towel just before cooking. If
there is any wetness on the paper dry them again. Remember the cooking time of the chips will vary
according to the weight of chips and the batch of potatoes used.
How should I cut the potatoes?
The size of a chip influences how crunchy or soft it is. The thinner your chips, the more crunchy they will be
and conversely, thicker chips will be softer inside. You can cut your chips to the following thickness and length
according to your taste:
Thickness: American style: 8 x 8mm / Thin: 10 x 10mm / Standard: 13 x 13mm
Length: Up to approx 9cm.
In Actifry the maximum recommended chip thickness is 13mm x 13mm and a length of up to 9cm.
What type of oil can I use?
You can use a wide variety of oils in
• Standard oils : olive oil, grape seed oil, corn oil, groundnut (peanut) oil, sunflower oil, soya oil*
• Flavoured oils : oils infused with aromatic herbs, garlic, chilli, lemon…
• Speciality oils : hazelnut*, sesame*…
(*cook according to the manufacturers instructions)
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