Good french fries begin with the fitting potatoes. Not all potatoes are the identical. As this handy graphic from Potatoes USA explains, some potatoes are finest for baking, others for mashing, others for grilling, and so forth. Which potatoes are finest for sure cooking types is determined by components like a selected potato selection’s starch, sugar, and moisture content material (through Potato Grower Magazine).Â
For making fries, Potatoes USA recommends both white potatoes or russet potatoes, that are recognized for his or her thick skins and lightweight, ethereal facilities. The Ontario Potato Board seconds this opinion, noting that russet potatoes are excessive in starch and low in moisture; the excessive starch content material additionally makes russet potatoes supreme for baking, because the interiors keep fluffy. This similar excessive starch content material and fluffiness, nonetheless, makes russet potatoes lower than supreme for boiling and mashing.
Any Idaho russet potato will work in your fries. In line with Idaho Potatoes, well-liked choices embrace the Russet Norkotah and Russet Burbank varieties. The Kennebec selection was beforehand highly regarded and was the french fry potato of selection for In-N-Out, however it’s not as well-liked right this moment.
