Chips in some parts of the world are notoriously bad but I absolutely love British chip shop chips and the kind that I grew up with in Ireland (lived in the UK for a year, couldn't detect any major differences between the two products).

I've seen a couple of other Reddit threads that try to get to the heart of what's unique about chip shop chips.

A common explanation seems to be that chip shop chips need one or two pre-soaks to remove starch.

What I'd like to know is whether there's a particular variant of the potato that's best-suited to making chip shop chips.

Anyone know?