National Chip Week might just be our favorite idea for a themed week ever. Chips, glorious chips, salted, doused in vinegar, then slathered in sauce, are a meal in their own right. But if you’re after something more substantial, what should accompany them?
A Proper Partner
While “fish” may be the obvious choice, there’s more to the world of chips than that. Sausages are a second chippy favorite, and there are various other foods that you can pair with your portion: pies, fishcakes, and burgers come to mind.
When it comes to sauces, a Lovefood poll revealed that a clear majority thought tomato ketchup was the best sauce to accompany chips, followed by mayonnaise and curry sauce. However, some keen-eyed readers pointed out that the poll lacked a ‘gravy’ option, which, in my humble opinion, is far superior to any of the above.
What Else Goes Well with Chips?
Although chips are often seen as a side, they can easily stand on their own. For a delicious twist, try serving chips alongside a jerk roast chicken recipe. The spiciness pairs perfectly with the crispy potatoes. Additionally, using sweet potatoes, parsnips, or pumpkin in place of traditional white-fleshed potatoes can be a delightful alternative.
One of my favorite chip companions is chili con carne. The thick chips soak up the flavors of the chili, and you can use your last few chips to scoop up every last bit of spicy sauce and meat. Minimal effort is required for washing up after such a satisfying meal.
Poutine is another interesting choice. It features gravy drizzled on top of freshly cooked chips with cheese curds. This Canadian delicacy is reminiscent of the British late-night favorite: cheesy chips.
Which Potatoes Make the Best Chips?
Choosing the right potato for your chips can be a contentious issue. While floury potatoes are preferred over waxy ones, there are numerous varieties to consider. King Edward and Maris Piper are the easiest to find, but don’t forget about the red-skinned Désirée.
Other options include Rooster, Yukon Gold, and Kerr’s Pink, among many others. Each potato variety has its own unique qualities, and the cooking method can also influence the preferred choice.
And let’s not forget about the ongoing debate of skin-on versus skin-off chips.
What’s your favorite accompaniment to chips? If your favorite is something common, what’s the best lesser-known partner? And which potatoes do you prefer for making chips? Let us know in the comments below.