and they are just this mushy,non crispy mess in the pan.
what am I doing wrong???

idiot

Did you cook them in oil or water.

If it was deep fat frying you have to put the chips in only when the fat is red hot, preferably lowered in a basket, but best policy is (if they're home made chips) is to dry them off in kitchen roll first to remove the surface starch, as they cook better and dont spit as much.

Silicon , potato or wood?

Because they all require diferent treatment.

wrong tattie variety?

Did you mash them first....?

did the oil start bubbling when you put them in?

did you boil them first?

is the chippy open

...nah, but Salty did after waiting 45 minutes.

Well what happened

worst.chips.ever.

roosters spuds, fat boiling,no par boiling....I'm shi'ite at chips! end of

If you ever want to get oven chips very crispy then get one of them oven trays which is made of a metal mesh. I think they have them in Home Bargains etc, they are fantastic as they make the chips extra crispy and also make them get ready faster!

What are Rooster spuds?

rooster spuds are a red skinned potato never used them myself,like elvis said maris piper are a good versatile spud i zlways use them may cost a bit more but you get what you pay for

duly noted
[after I've just done the big shop and bought another bag of the unchippableshittyspud]

Having a toss while your tea is cooking??

or some of those turkey dinosaur thingies

dont forget the cheesy beanz

one frigging time!!!!!!

Ive not had turkey dinosaurs for years. Are they still just as good? Does the stegosaurus still taste miles better than the tyrannosaurus??

Rooster spuds make excellent chips and roast potatoes.

IF you know what you're doing.

FACT!

I'm a Maris Piper man meself.

Also chop up the chips v chunky......par boil, drain, put some oil in the pan and swirl them around (that's the same as tossing them in in oil but didn't want to invite the inevtitable) and stick them in a hot oven til crispy.

Nice with loads of salt but terrible for the blood pressure.

Peel them with a knife to make sure all of the skin is off.

Soak them in salted water for about 10-15 minutes.

Fry them on 170 for 5-6 minutes, take them out, turn heat up to 190 and bung them back in until done.

Job's a good 'un.

For roasties peel the same, 5 mins in boiling water then chuck them in smoking hot fat and bung in the oven on about 250.

You need to move to France Salty. All shop bought spuds here come with clear labelling telling you exactly what they are for, at the market the stallholder will usually question you on intended use before parting with their veg too. Just cooking chips with your cavalier approach isn't allowed and I was viewed with suspicion for buying maris pipers without being able to recite the recipe and say how many people they would be feeding.

Rules are rules and if you were caught making chips with the wrong variety, even using Mr Rippers cunning method, you'd be taken away by the Gendarmerie de la Cuisine.

And quite rightly too bt!

I've been looking for Pommes Noisettes over here. A big favourite when I was living in La Ville Rose. None to be found anywhere. Except when LIDL did a French fortnight a few monthe ago.

Nice!

Why don't you make your own?

I will try that tonight ripper and give you the verdict tomorrow, i am ment to be on a diet but sod it.

ive shown our lass she guna try it i dont n wont cook

Don't forget to shake off the excess water after soaking them and before putting them in the hot fat otherwise you could have a bit of fun going on in the fryer!

dont throw water on a chip pan fire it will take your face off