French fries are a beloved staple in many cuisines around the world. Their crispy outer layer and fluffy interior make them an irresistible side or snack. But not all potatoes make great fries. The kind of potato you use can make a big difference in the taste and texture of your fries.
When selecting potatoes for French fries, you’ll want to consider a few key factors:
Starch Content
The starch content of a potato greatly impacts the end result of frying. Starch is converted to sugar during frying, which then undergoes the Maillard reaction. This reaction between sugars and amino acids is what gives French fries their coveted golden brown exterior and delicious flavor.
Higher starch potatoes tend to make the best French fries because they’ll undergo the Maillard reaction most effectively. Mealy, fluffy potatoes like russets have more starch than waxy varieties.
Moisture Content
Moisture content is another important factor. Potatoes with lower moisture will absorb less oil during frying. Higher moisture potatoes may boil rather than fry properly in hot oil and turn out limp and soggy.
Mealy potatoes like russets tend to be lower in moisture than waxy potatoes. Their fluffy interior absorbs less oil than denser potatoes.
Sugar Content
A potato’s natural sugar content also contributes to getting that ideal crisp, golden fry. Simple sugars like glucose and fructose participate in the Maillard reaction. More sugar means more potential for browning.
Yukon golds and other yellow-fleshed potatoes tend to be higher in sugars than russets and may brown faster when fried.
Acidity
Acidity affects browning as well. More acidic potatoes like Yukon golds brown faster when fried because of their lower pH. Russets and other white-fleshed potatoes have a higher pH, meaning they are less acidic.
Potato Varieties Best for French Fries
Taking starch, moisture, sugar, and acidity content into account, these potato varieties are ideal choices for French fries:
Russet Potatoes
Russet potatoes reign supreme when it comes to frying. Their high starch and low moisture content makes them perfect for achieving a crispy exterior and fluffy interior. They have a neutral pH and low sugar content that provides an ideal canvas for the Maillard reaction to play out during frying.
Yukon Gold Potatoes
Yukon golds are also an excellent choice. They have slightly less starch than russets but still plenty to fry up crispy. Their moisture content is similarly low. And they have more sugar and acidity for excellent browning.
Kennebec Potatoes
Kennebecs are big, round white potatoes that make great fries. They have a similar starch and moisture profile as russets. Their pH is slightly lower than russets, lending to quicker browning. The only downside is they can be harder to find than russets and Yukon golds.
Potatoes to Avoid for French Fries
On the flip side, these potato varieties are not the best choices when frying:
Red Potatoes
Red potatoes like Red Bliss have a waxy texture and higher moisture content. They tend to absorb more oil and turn out soggy when fried.
Round White Potatoes
Round white potatoes are waxy and have less starch for crisping. Think of the standard white potato used for boiling and mashing.
Fingerling Potatoes
Cute as they may be, petite fingerlings don’t fry up with an ideal texture. Their moisture content is too high.
New Potatoes
Small, young new potatoes are better off roasted or boiled. They tend to fall apart when fried.
Testing Potato Varieties
If you’re not sure how a potato variety will perform, test frying a few slices before using it in a full batch:
- Cut a potato into planks about 1/4 inch thick.
- Fry 3-4 slices for 2-3 minutes at 325°F until browned and crisp.
- Evaluate the texture and flavor. Potatoes meant for frying should fry up crispy outside with a fluffy interior.
Prepping Potatoes for Best Results
The prep steps you use are also important for making great fries, regardless of potato variety:
Cut Uniformly
Cut potatoes into even planks or batons so they fry evenly. Shoot for about 1/4 to 1/2 inch thickness.
Rinse Starch
Rinsing potatoes after cutting removes excess starch for a less gummy texture.
Blanch Before Frying
Blanching par-cooked potatoes before frying cooks them through while still getting a crispy exterior. Blanch at 300°F for 2-3 minutes.
Double Fry
Double frying uses a lower temp for the first fry then higher for the second. This ensures evenly cooked, crispy fries.
Choosing Oils for Frying
The oil you select also impacts the end result:
Canola Oil
Refined canola oil is ideal for frying with its high smoke point and neutral flavor.
Peanut Oil
Peanut oil is another great choice. It has a high smoke point and adds a faint nutty flavor.
Vegetable Oil
Standard vegetable oil works but may impart more flavor. Check the smoke point before using.
Olive Oil
Avoid olive oil for deep frying. It has a low smoke point and will impart a strong olive flavor.
The Best Frying Temps and Times
Nailing down the rightoil temperature and fry times ensures crispy fries:
First Fry
- 325°F for 5-7 minutes
- Cooks potatoes through without browning
Second Fry
- 375°F for 2-3 minutes
- Browns exterior for a crispy crust
Seasoning Your Fries
Don’t forget to season your fries for maximum flavor:
During Frying
- Salt
- Spices like paprika or garlic powder
After Frying
- Ketchup, mayo, or aioli for dipping
- Malt vinegar
- Parmesan cheese
- Chili powder or cajun seasoning
With the right potatoes and preparation, you can achieve irresistibly crisp, golden French fries at home. Russet or Yukon gold potatoes rarely disappoint. Just don’t skip blanching before a second fry for perfect results. Then pile on the condiments and enjoy!
Conclusion
When making French fries, selecting the right potato variety is key. Fluffy, starchy russets and Yukon golds deliver ideal frying results. They undergo the Maillard reaction during frying to develop a crispy, browned exterior while remaining fluffy inside. Waxy, moist potatoes like reds and fingerlings should be avoided for fries. Proper prep like double frying, blanching, and uniform cuts also ensures excellent fries. With a high smoke point oil and seasoning, homemade French fries can rival any restaurant or fast food joint.