French fries are a beloved food enjoyed around the world. The type of potato used is an important factor in creating the perfect fry. Red potatoes are one variety commonly used for home fries, but how do they stack up for French fries?
The basics of red potatoes
Red potatoes are small to medium round potatoes with thin, smooth red skin and white flesh. They have a slightly sweet, nutty flavor and creamy texture. Compared to russet potatoes, red potatoes have less starch and moisture content. They hold their shape well when cooked and get crispy on the outside. Some common types of red potatoes include Red Bliss, Red Creamer, and Chieftain.
Advantages of using red potatoes for fries
There are a few potential benefits to using red potatoes for French fries:
- Flavor – Red potatoes have a mild, sweet flavor that lets the potato shine through when fried.
- Texture – The creamy flesh and thin skin of red potatoes can fry up crispy on the outside while staying fluffy inside.
- Shape – Red potatoes naturally grow into oblong shapes perfect for fries.
- Eye appeal – The vibrant red skin adds visual appeal to a plate of fries.
Potential drawbacks of red potatoes for fries
However, there are also some downsides that can make red potatoes less than ideal for French fries:
- Low starch content – The lower starch means red potatoes may not get as crispy on the outside or have that perfectly fluffy interior.
- Moisture level – Less moisture can lead to dried out, crunchy fries if overcooked.
- Prone to breaking – The thin skin of red potatoes can lead to broken fries.
- Quick cooking time – With less starch and moisture, red potato fries cook faster and can burn quickly if not carefully watched.
How red potatoes compare to russets
Russet potatoes are the most popular choice for French fries. Here’s how red potatoes compare:
Red Potatoes | Russet Potatoes | |
---|---|---|
Starch Content | Lower | Higher |
Moisture Content | Lower | Higher |
Flavor | Sweeter, more potato flavor | More neutral, absorbent |
Texture | Creamier, prone to breaking | Fluffier, sturdier |
Cooking Time | Faster cooking | Slower cooking |
The high starch and moisture content of russets lets them achieve that classic light and crispy French fry texture. Their neutral flavor also adapts well to any seasonings or sauces.
Tips for using red potatoes for French fries
While russets may be the gold standard, red potatoes can still make tasty fries with the right techniques:
- Soak the fries after cutting – Soaking red potato fries in cold water for 30 minutes removes excess starch and prevents the pieces from sticking together.
- Rinse well and dry thoroughly – Be sure to rinse off all starch after soaking and pat completely dry. Excess moisture leads to greasy fries.
- Fry at a lower temperature – Around 325°F allows the inside to cook through before the outside browns.
- Fry twice – Double fry red potato fries for maximum crispness. Fry once at a lower temp, let cool, then fry again at 350-375°F.
- Use a neutral oil – Healthy oils like canola or peanut work well. Avoid olive oil which can impart flavor.
Best uses for red potatoes
If seeking perfect French fries, russets may be a better option. But red potatoes have their strengths and are best used in recipes that highlight their qualities:
- Roasting – Keeps their shape and gets caramelized in the oven.
- Boiling/steaming – Perfectly tender and buttery texture.
- Salads – Colorful addition with creamy bite.
- Home fries – Crisp up nicely with onion, bell pepper, etc.
- Soups/stews – Soft, creamy pieces without falling apart.
Conclusion
While red potatoes won’t produce a classic crispy-on-the-outside, fluffy-on-the-inside French fry, they can still make a tasty fry with their thin skin, mild flavor, and creamy texture. Follow proper soaking, drying, and double frying methods to compensate for their lower starch and moisture levels. For the classic French fry experience, russet potatoes are still the best option. But red potatoes shine when roasted, boiled, or used in salads, soups, stews, and home fries.