Weirdest food combinations with potatoes – including chips with chocolate

Researchers have uncovered Britain’s wackiest potato food combinations – such as chips dipped in Marmite, baked beans on crisps, and marmalade on jacket spuds. A survey of 2,000 adults found four in ten potato-lovers (39 percent) admit to eating their different concoctions in private, in case people judge them.

Other strange ways folk have consumed their tatties include mayonnaise with gravy on roasties, and chips with melted chocolate on top.

More than half (55 percent) would agree the tasty “tuber” is their favourite vegetable – and 56 percent say chips are the best way to eat them.

And despite the judgement from their peers, a strong 70 percent still remain loud and proud of their potato eating and cooking habits, holding no shame.

Molly Borys, spokeswoman for Albert Bartlett, which commissioned the research, said: “We’re a nation of spud lovers – but we didn’t quite realise some of the weirder ways people tend to enjoy them, although we’ve experimented plenty ourselves.

“As far as we’re concerned, there’s absolutely no shame attached. If you want to coat your roasties in marmalade, go right ahead.”

The results, via OnePoll, also found 27 percent have been mocked for their quirky potato preferences as many as four times over the last year.

However, when 49 percent introduced someone to the way they eat their spuds, a whopping 86 percent of these confessed to actually enjoying it.

Nearly a third (three in ten) would consider themselves “foodies” – and 39 percent would say they’re pretty experimental when they get in the kitchen.

And bread (12 percent), rice (23 percent), and potatoes (30 percent) are the favourite ingredients to use when getting creative.

Britain, Spain, and France are among the list of the nations that have the best recipes and dishes for the beloved vegetable.

And 30 percent believe it’s one of the best ingredients to experiment with, and come up with novel recipes.

When it comes to roast dinners, 29 percent say the classic parts that make the perfect plate – such as chicken, roasties, and gravy – have changed over the last five years.

The top reasons were they now have more variety in veg (37 percent), they eat more varied foods in general (33 percent), and they aren’t afraid to move away from the “big three” – pork, beef, and chicken – as the main elements of the dish.

However, more than half (53 percent) admit it would be difficult for them to axe potatoes from their diet.

And 32 percent say they would prefer to stop eating bread if it meant they could eat all the taters they liked.

Stevie McLaughlin, head chef at Restaurant Andrew Fairlie, and Albert Bartlett ambassador, said: “I’m delighted that the UK rates highly as a nation with great potato recipes.

“It’s something we’ve known for a long time as potatoes are so versatile – but it looks like Brits also love to experiment.

“As a chef, I’m all for trying out new flavours, and some of these strange potato combinations have piqued my interest – although I may be leaving a few of these untouched.”

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