What Potato Is Best For French Fries?
I like fries crisp on the outside, and creamy inside, with a real potato flavor.
Russetts and Idaho's seem to be preferred, but Yukon Golds have a following.
And I have heard that thin skinned Kennebecs are ideal, but hard to find.
How about aging the potato? A touch of frost? Toss when they start to soften or grow eyes?
What works for you?
Russets work best for me. I double fry them to get a good cruch. If I am interested in waffle fries, I might opt instead for sweet potatoes.
I would not use any potato that looks dark in spots on the inside. You can probably cut that part away to be a bit more frugal. I think it comes from being stored in too cold a place. Eyes don't seem to make a difference, since you peel those off.
High starch is best.
Try what has been called the Joel Robuchon method. Slice Idaho potatoes into fries a 1/4 inch in thickness. Soak in water and dry. Place fries in a single layer in a cast iron skillet immersed in cold oil. Turn on heat and bring oil up to temperature. The fries will start out translucent but begin to brown. When browned completely on all sides to the degree you like remove and drain. Salt while hot.