A French chef has revealed how he turned the cheapest supermarket potatoes into the best chips in the world.

Alexandre Laigo, 28, was crowned global chip master in the second annual French Fries World Championship held in Arras, France, on Saturday.

More than 50,000 attendees, Michelin-starred chefs, and chip connoisseurs descended on the city in northern France for the spud-themed competition.

Mr Laigo, co-owner of Badem Concept Tartare restaurant in Angers, took the prize in the most coveted category of “authentic chips”, for his chips fried in beef fat.

When asked to divulge his secret, Mr Laigo confessed he uses one of the most humble spuds on the market.

“Honestly, we took the simplest potato, Agata, which you find in all supermarkets,” he told French news broadcaster TF1.

The Agata potato is a waxy Dutch variety that has a thin, pale yellow skin and is commonly found in French grocery stores.

Arras, a small market town best known as the site of bloody First World War battles, launched the spud competition in 2023 when Hauts-de-France, the country’s northern-most region, was named the European Region of Gastronomy in 2023.

The tongue-in-cheek tribute to Charles de L’Écluse, a local botanist who was one of first Europeans to cultivate and experiment with the exotic tuber from Peru in the 16th century, was more successful than anyone expected.

Tens of thousands of spectators and teams from around the world gathered for the first competition.

This year around 40 teams from France, Belgium, the Netherlands, Sweden and Spain competed in different categories that included creative fries, international chips, and sauce of the year.

Competitors had an hour and a half to complete their dishes on the town’s Grand Place.

Florent Ladeyn, a Michelin-starred star chef from the neighbouring city of Lille, presided over a panel of judges, while another starred chef, Alexandre Gauthier, held masterclasses for the crowds.

In the creative and world categories, competitors poached potatoes in red wine and then cooked them in duck fat, or pulled surprises by turning them into mille-feuille and ice-cream-based desserts.

Mr Laigo can expect long lines and greater interest in his chips and tartare restaurant in Angers after his victory.

Last year’s winner, Aurèle Mestré from Lille, said business doubled at his chip shop Friterie Mestré after he won the title.