Game chips

Game chips are a traditional British accompaniment to roast gamebirds, such as pheasant, grouse, partridge and quail. They are thin slices of potato, deep-fried, and may be served hot or cold. They are different from chips, which are square-cut, deep-fried, and generally eaten hot; from crisps, which are 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.