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Apr 10, 2009 12:56 PM

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?

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  1. 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.

    4 Replies
    1. re: scubadoo97

      I have used the Robuchon method with success.Which potatoes are high starch, without a bland taste?

      1. re: jayt90

        I don't really know of a high starch besides the russet. We are exposed to so few potato varieties. Most of the new varieties to make it are way are of waxy type. There are soooo many varieties of potatoes.

      2. re: scubadoo97

        So do you only make one small batch at a time? It seems a little wasteful of both time and oil if you need to keep removing the fries and oil and then re-upping with cold oil again.

        1. re: DrewEck

          Depending on the size of the skillet I can make about 3 good size servings. Certainly not the best method for making fries for a crowd.

      3. 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.