{"id":14180,"date":"2022-10-03T13:48:23","date_gmt":"2022-10-03T12:48:23","guid":{"rendered":"https:\/\/insider.fairwayfoodservice.com\/?p=14180"},"modified":"2024-01-18T14:08:18","modified_gmt":"2024-01-18T14:08:18","slug":"why-serve-flavoured-chips-with-5-serving-suggestions","status":"publish","type":"post","link":"https:\/\/insider.thewholesalegroup.co.uk\/articles\/why-serve-flavoured-chips-with-5-serving-suggestions\/","title":{"rendered":"Why Serve Flavoured Chips with 5 Serving Suggestions"},"content":{"rendered":"\n

Catering definitely needs flavoured chips; here\u2019s why\u2026.<\/strong><\/p>\n\n\n\n

Pomme Frites, fries or the Great British chip, I\u2019m not sure I\u2019ve ever met anyone who doesn\u2019t like them\u2026.<\/p>\n\n\n\n

Whether cooked in peanut oil, vegetable oil or triple cooked in good old beef dripping down the local gastro pub or chippy and even the smell of an oven chip sizzling away on a baking tray, there\u2019s something alluring about the smell, the feel and the golden crispness that gives way to fluffy, steaming potato. <\/p>\n\n\n\n

Chips are the 7-day replacement for the Sunday roast potato, which is the perfect thing to go with so many other flavours in a roast, so why not take the same approach with chips?<\/p>\n\n\n\n

Every time I smell freshly cooked chips, drenched in salt and vinegar, I am instantly transported to cold winter nights, walking along with a bag of steaming chips, the corner ripped out of the bag, so I could get access to slippery, red hot, salty, vinegary goodies, staying hot as I worked my way through the grease-soaked paper, we didn\u2019t do cones or boxes in the north, where I grew up\u2026<\/p>\n\n\n\n

Now, you may be a purist when it comes to flavour just dousing in classic salt and malt vinegar, but I\u2019m here to tell you that the old reliable chip has so much more to offer; it’s almost the perfect vehicle, so the widest array of flavours, from Mexican to Japanese to the late-night student favourite of Cheesy chips.<\/p>\n\n\n\n

Gone are the days of being the \u201cplus one\u201d to fish and chips, pie and chips etc.. <\/p>\n\n\n\n

The hospitality industry is always innovating, and now there are even dedicated outlets that serve only flavoured fries. Are you missing a trick? <\/p>\n\n\n\n

And who doesn\u2019t want to slide through the drive-through now and again after smelling fries from, you know who, the golden arches\u2026.<\/p>\n\n\n\n

By being a little more adventurous with chips, you can add value to a simple ingredient, you can add extra items to your menu without any huge additional costs, often using up what\u2019s already in-house, but more importantly, elevating the humble chip with a bucket load of added flavour for your customers.<\/p>\n\n\n\n

And you are only bound by your imagination; loads of easy recipes to play with, whether you go for chilli topped \u201cdirty fries\u201d or \u201cJapanese seasoned fries\u201d using flavours like Togarashi, Nori and Soy, to French style fries topped with Brie or Raclette, even grate some truffle on top. OK, maybe that was a bit too far, but I bet it would taste awesome!!!<\/p>\n\n\n\n

You could go as simple as Parmesan, garlic and rosemary, it doesn\u2019t matter, you see, the possibilities are endless!!<\/p>\n\n\n\n

I challenge you to find a flavour that doesn\u2019t go with a freshly fried golden stick of crispy fluffiness, I have yet to find one, and I have tried a lot!!<\/p>\n\n\n\n

So, what are you waiting for, go forth and conquer the chip!!!!<\/p>\n\n\n\n

Below is a selection of our team favourites out together and shot by us \ud83d\ude42<\/p>\n\n\n\n\n\n

SRIRACHA FRIES<\/h2>\n\n\n\n\n\n
\"\"<\/figure>\n\n\n\n\n\n

FETA & SUNDRIED TOMATO FRIES<\/h2>\n\n\n\n\n\n
\"\"<\/figure>\n\n\n\n\n\n

BBQ CHICKEN WITH RANCH COLESLAW FRIES<\/h2>\n\n\n\n\n\n
\"\"<\/figure>\n\n\n\n\n\n

FAJITA FRIES<\/h2>\n\n\n\n\n\n
\"\"<\/figure>\n\n\n\n\n\n

BUFFALO CHICKEN WITH SWEET POTATO FRIES<\/h2>\n\n\n\n\n\n
\"\"<\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Catering definitely needs flavoured chips; here\u2019s why\u2026. Pomme Frites, fries or the Great British chip, I\u2019m not sure I\u2019ve ever met anyone who doesn\u2019t like them\u2026. Whether cooked in peanut oil, vegetable oil or triple cooked in good old beef dripping down the local gastro pub or chippy and even the smell of an oven […]<\/p>\n","protected":false},"author":571,"featured_media":14181,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[386,593,592,596,530],"tags":[],"keydate":[],"member-selection":[],"supplier_sponsor":[],"class_list":["post-14180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-sectors-cafe","category-sectors-hotelshospitality","category-sectors-restaurantspubs","category-sectors"],"yoast_head":"\nWhy Serve Flavoured Chips with 5 Serving Suggestions - The Wholesale Group - Chefs' Insider<\/title>\n<meta name=\"description\" content=\"With the world cup around the corner, bar snacks and side dishes will be on the rise...\" \/>\n<meta name=\"robots\" content=\"index, follow, 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