Game chips explained

Game chips are a traditional British accompaniment to roast gamebirds, such as pheasant, grouse, partridge and quail. They are thin slices of potato (sometimes dusted with flour; often crinkle-cut), deep-fried, and may be served hot or cold.^{[1] [2] [3] [4]} They are different from chips (American English: French fries), which are square-cut, deep-fried, and generally eaten hot; from crisps (American English: potato chips), which are thin (often very thin) slices either deep-fried or baked, and eaten cold; and from sauté potatoes, which are medium-thick slices, shallow-fried, and eaten hot. They date back to at least 1903, when a recipe was published by Escoffier.^{[5] [6]}

See also

• List of potato dishes

Notes and References

1. News: Game chips recipe . . Angela . Hartnett . Angela Hartnett . 13 September 2020 . 9 October 2020.
2. News: Grouse recipe: Roasted grouse, with celeriac puree, baby carrot and game chips . . 19 July 2018 . 9 October 2020.
3. Web site: Game chips . . 9 October 2020.
4. Web site: Game chips . . 9 October 2020.
5. Web site: Game Chips . foodsofengland.co.uk . 9 October 2020.
6. Book: Escoffier, Auguste . Auguste Escoffier

   . . Légumes et farinages: Pommes de terre Chip . https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Auguste_Escoffier_-_Le_Guide_Culinaire_-_Aide-m%C3%A9moire_de_cuisine_pratique%2C_1903.djvu/page1059-1024px-Auguste_Escoffier_-_Le_Guide_Culinaire_-_Aide-m%C3%A9moire_de_cuisine_pratique%2C_1903.djvu.jpg . Auguste Escoffier . 1903 . 1039 . Émile Colin et Cie . French.