Potatoes

Many restaurants now use frozen chips, but they are never as good as the real thing. The Ivy encounters all sorts of problems in trying to find the correct potato to use for chips: during storage the starch in potatoes turns to sugar and chips don’t become crisp when they are fried. Also, you need large potatoes to make the long Pommes Allumettes and big potatoes don’t always make good chips. However, a good baking potato, such as Desiree or Maris Piper, will usually provide decent ones.