Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. In This Article Expand. In other words, they will keep their shape when heated or cooked which is why most cooks do not use them for dishes with mashed potatoes.
Waxy potatoes also characterize with thinner skin and creamier flesh than starchy potatoes. In most cases, waxy potatoes in the store will be small and round. This is because they are usually harvested at a relatively younger age than their starchy counterparts. This category includes the majority of red-skinned potatoes , as well as most kinds of blue, purple, and fingerling ones. Waxy potatoes are particularly suitable for any type of cooking application including frying but they definitely do not perform as well as other potatoes.
In other words, use them for boiling, baking, or roasting but make your French fries from potatoes with higher starch content. Waxy potatoes come in all varieties but the most common examples are New Potatoes, Russian Banana, Red Bliss, French fingerling, and others.
As the name suggests, these potatoes have high starch content and simultaneously, less moisture. Logically, you can tell that starchy potatoes cannot hold their shape and are also highly absorbent.
This makes them particularly suitable for deep-frying and French fries in particular. Without a doubt, you know the most common variety of starchy potatoes — the Russet. Coincidently, this is also known as the most suitable potato for French fries.
Of course, there are many good alternatives that you can pick up instead and we will discuss them thoroughly in the following sections.
All-purpose potatoes, otherwise known as floury potatoes , combine the best of both worlds. They are neither too starchy, neither too watery. This makes them suitable for practically any type of cooking application including frying. The most common variation of all-purpose potatoes is Yukon Gold.
Now that you have a clear idea of the types of potatoes, which are the best ones for fries? Besides the Russet, there are several other variations that will serve you just as good as Maris Piper. There are two types of potatoes that you can use to achieve the ultimate French fry greatness:. What makes the Russet the number one choice for the perfect fries? Absolutely not, the Russet is as classic as potatoes get.
It looks exactly as they draw potatoes in cartoons. And to make the best fries, you need nothing but a suitable potato and a little bit of additional knowledge. Imagine a perfect portion of fries. If you are uncertain, imagine the fries at your favorite food stop. If we are on the same page, the fries in your head should have a golden brown crisp shell and a fluffy and soft texture. At least, these are the characteristics of the well-cooked French fries.
There is no better choice than the Russet if you want a perfectly crispy shell. In terms of texture, we believe that the Russet falls short only to one other popular potato called Maris Piper. Purple Peruvian potatoes have deep purple skin and flesh. The flesh is either uniform throughout or marbled with white and deep, inky purple. They're earthy and slightly nutty, with an almost buttery aftertaste.
They have a dry and starchy texture and are best for boiling, baking, roasting, frying and grilling, although they should work in all dishes and preparations. Idaho Russet potatoes are russet-skinned with white flesh. They're what we typically imagine when we think of potatoes.
They have a neutral potato flavor, a fluffy, creamy and soft texture, and are best for baking, mashing and making French fries. They're also very absorbent, so are great paired with butter and cream -- think mashed potatoes.
Just don't try using Idaho Russets for potato salads, gratins or any dish that requires the potatoes to hold their shape. Katahdin potatoes are your French fry potatoes.
They have smooth skin with yellowish flesh, and a classic potato flavor. They're fluffy, creamy, smooth and soft, and best for boiling, baking and, most importantly, making French fries.
They're not great for potato salads, gratins potatoes or any dish that requires the potatoes to hold their shape. Red Bliss potatoes have bright red skin with creamy white flesh. They're slightly bitter, and have a firm, moist and waxy texture. They're best for soups, stews, boiling, roasting, potato salad and casseroles, and worst for mashing. New potatoes are defined as any type of potato that's harvested young, before its sugars have fully converted to starch.
You can get many different types of them. They're small and round with thin skin, and depending on the type, they may vary in color. Salt , as needed. Russet potato es , Burbank , as needed. Potatoes should sink in this brine. For the strong brine, dissolve g of salt into each 1 kg of water. Potatoes should float in this brine. Potatoes that float in this brine are too wet for frying, so reserve them for another use. Potatoes that float in this brine are ideal for french fries.
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