To achieve crispy, perfectly golden fries, choosing the right cooking technique isn't enough: the variety of potato also makes a big difference. Some are better suited to baking, others to making mashed potatoes or gnocchi, while frying requires very specific characteristics. The best potatoes for dry, crispy fries are those with a high dry matter content and relatively low water content, qualities that promote the formation of a golden crust on the outside while keeping the inside soft and fluffy.
The Role of Starch
Many people think that the best potatoes for frying are those with little starch, but this belief actually stems from a very common misconception. When potatoes are cut, they release a surface starch that, during frying, can cause them to stick together and make the result less dry. This is why it's often recommended to soak them in cold water before cooking: the goal is to remove excess external starch, not choose varieties that are naturally low in starch.
From a cultivar standpoint, the potatoes best suited for frying are generally those with a medium starch content and little water. During cooking, these varieties more easily develop a crispy, golden crust, while maintaining a soft, fluffy interior. Conversely, very watery and waxier potatoes tend to be less crispy and more compact.
The Best Potato Varieties for Perfect French Fries
There are many potato cultivars, but not all of them guarantee the same results when fried: the most popular varieties are generally those rich in dry matter and relatively low in water, characteristics that favor crispier and drier frying.
Among the cultivars considered ideal is the Russet Burbank, often called the "queen" of French fries and used by numerous international chains: its dry flesh and medium starch content allow for light, golden, and crispy fries on the outside, yet soft on the inside. Furthermore, its structure favors a slightly rough surface that holds salt and seasonings well.
Also very popular in Europe is the Agria, a variety with a yellowish skin and firm flesh: it has an excellent balance between starch and moisture and ensures uniform frying whether served as a stick or in wedges, maintaining a good consistency even when double-fried.
Another highly prized variety is the Kennebec, especially popular in artisanal restaurants: it produces light, dry fried foods, with a thin but persistent crust, and is also particularly used for chips.
Among the best-known European varieties is the Maris Piper, very popular in the United Kingdom and traditionally used for fish and chips. It's a floury potato with a very crispy exterior while maintaining a soft, almost creamy interior.
In Belgium, however, Bintje is often used for the famous local fries, a variety with light yellow flesh and a firm texture that, once fried, takes on a deep golden color and a balanced consistency.
Yukon Golds can also offer excellent results, especially when cooked using the double-frying technique. Compared to other varieties, they have a naturally richer and slightly buttery flavor, while remaining soft on the inside and crispy on the outside.
What About Red or Sweet Potatoes?
Red-skinned potatoes can perform particularly well in rustic frying or in potato wedges, thanks to their firm, compact texture. Compared to flourier varieties, they produce a slightly less crispy fry, but with a firmer texture and often a more intense flavor. Among the most popular varieties are Désirée, Alouette, Mozart, and Chérie.
Sweet potatoes are also excellent for frying, even though they belong to a different family than common potatoes. Their natural sugar content promotes rapid caramelization, creating a golden, flavorful crust that contrasts with the soft, sweet interior. For a crispier texture, double cooking or a light coating with starch is often recommended.
Other Golden Rules for Perfect French Fries
Choosing the right variety is crucial, but it's not enough on its own. To get truly crispy chips, you also need to follow some technical rules:
- cut the potatoes evenly, to ensure even cooking;
- leave the potatoes to soak in cold water for at least 30 minutes to eliminate some of the surface starch (the one that comes out when you cut them);
- dry them thoroughly before frying, avoiding the water lowering the temperature of the oil;
- use oils with a high smoke point, such as peanut oil or high oleic sunflower oil;
- keep the oil temperature stable, ideally between 340°F/170°C and 375°F/190°C;
- avoid frying too many potatoes at once, so as not to cool the oil; add salt only at the end, when the chips are still hot.
For an even more professional result, many chefs recommend double frying: a first cooking at a lower temperature to cook the inside and a second, more intense cooking to develop the crispy outer crust.
;Resize,width=767;)
