When it comes to making the perfect french fries at home, one of the most important choices is which type of potato to use. The two most common options are red potatoes and russet (or white) potatoes. Both have their pros and cons when used for fries. Here is an in-depth comparison of how these two varieties hold up when sliced and fried into everyone’s favorite crispy, golden side dish.
Texture
One of the biggest differences between red and white potatoes is their texture when cooked. Red potatoes have a naturally waxy, firm flesh. This results in fries that have a creamy interior and crispy exterior after frying. Russet potatoes contain more starch and have a fluffy, mealy texture when cooked. This can sometimes lead to fries that are softer or mushier on the inside while still being crispy on the outside.
Overall, the firmness of red potatoes makes them better suited for fries. The waxy flesh stays intact when cut into strips and fried, so you end up with fries that have just the right amount of crispiness outside and fluffy creaminess inside. The higher starch content of russets can sometimes lead to hollow or deflated fries if the inside cooks faster than the outside.
Flavor
When it comes to taste, red and white potatoes offer slightly different flavor profiles. Red potatoes are known for having an earthy, mildly sweet flavor. Their skin can have a subtly bitter taste that provides contrast. Russet potatoes tend to be more neutral in flavor with a fluffy, starchy interior. Their skins can be a little tougher and more fibrous.
Most people find the natural sweetness and rich taste of red potatoes more desirable for fries. The flavor comes through whether they are served plain, with just salt, or paired with any dipping sauces. Russets work well for fries too but may need an extra dash of salt or other seasonings to bring out more flavor. Overall, red potatoes provide a more dynamic flavor that enhances the fry experience.
Appearance
French fries get those iconic golden brown stripes from the frying process. But the natural color of the potato itself also affects the end result. Red potatoes have a rosy red or purple skin that keeps its color even after frying. The interior flesh is usually a vivid white. Russet potatoes, of course, have the familiar light brown skin and nearly white interior.
This color contrast helps red potato fries look even more appealing straight out of the oil. The mixture of reddish-purple stripes on the outside with bright white inside is simply stunning. The more uniform light golden color of russet fries certainly looks delicious too but is a little less eye-catching. So for appearance alone, red potatoes get the edge.
Cost
Depending on where you live and shop, red and russet potatoes can have quite different costs per pound. On average, russet potatoes tend to cost less than specialty red varieties. The price difference can range from a few cents to over $1 per pound.
For producing a large quantity of fries on a budget, basic russets may be the clear choice. Baking potatoes are simply more affordable and plentiful. But for a special treat or smaller batch, splurging on the more unique red potatoes may be worth it for all their advantages in flavor and texture.
Preparation
Prepping the potatoes takes some work no matter which variety you choose. It involves cleaning, peeling, slicing, soaking, drying, and more. In general, russet potatoes tend to be easier to prep because of their oblong, rounded shape that allows for evenly cut strips. The elongated shape of red potatoes can make slicing uniform fries a bit trickier.
However, red potatoes tend to be less prone to oxidation. That’s the chemical reaction that causes potatoes to brown when their flesh is exposed to air. Potatoes have to be soaked in water to prevent oxidation, but red potatoes typically require a shorter soaking time. So the prep work mostly balances out between the two in the end.
Cooking Process
The actual frying method will be the same for red and white potatoes. Most recipes call for a double fry at different temperatures to get a crispy exterior and tender interior. What makes the difference is the potato’s natural chemical makeup and how that affects the cooking.
As mentioned earlier, the lower starch content of red potatoes helps them hold their shape better during frying. Higher starch russets can more easily absorb excess oil and become misshapen. Red potatoes’ waxy texture ensures they emerge from the oil crispy on the outside and pillowy in the middle. Russets have a narrower margin of error in the fryer before becoming overcooked.
Nutritional Value
Potatoes offer a number of important nutrients, but red and white varieties have some subtle nutritional differences. Per 100 grams of potato with skin, red potatoes contain:
- 87 calories
- 0 grams fat
- 20 grams carbs
- 2 grams protein
- 12% DV vitamin C
- 11% DV vitamin B6
- 14% DV potassium
- 6% DV iron
Russet potatoes contain:
- 111 calories
- 0 grams fat
- 26 grams carbs
- 3 grams protein
- 42% DV vitamin C
- 27% DV vitamin B6
- 28% DV potassium
- 6% DV iron
While both provide important vitamins and minerals, russets have nearly double the vitamin C and more than twice the vitamin B6. However, red potatoes edge out russets when it comes to the antioxidant compounds that make them nutritious as well.
Conclusion
So in the red vs. white potato showdown, is there a clear winner for making homemade fries? Based on their superior naturally waxy texture, rich flavor, and eye-catching appearance, red potatoes claim the advantage. But budget-friendly russets earn points for their easier prep and lower cost in bulk. Truthfully, both varieties can produce delicious fries with the right prep and cooking method.
The best option comes down to your priorities – do you want fries with the crispiest texture and most dynamic flavor? Go with vibrant red potatoes. Or are you looking for an affordable option to make large batches for a crowd? Stick with good old russets. Either way, use fresh, high-quality potatoes and fry at the right temperature to maximize the results. With a little trial and error, you can make perfect fries whether red or white.
Nutrition Facts Tables
Red Potato Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 87 | 4% |
| Fat | 0g | 0% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Vitamin C | 12% | 12% |
| Vitamin B6 | 11% | 11% |
| Potassium | 14% | 14% |
| Iron | 6% | 6% |
Russet Potato Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 111 | 6% |
| Fat | 0g | 0% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Vitamin C | 42% | 42% |
| Vitamin B6 | 27% | 27% |
| Potassium | 28% | 28% |
| Iron | 6% | 6% |
The Best Recipes for Red and White Potato Fries
To get the most out of your red or russet potatoes, be sure to use a top-rated fry recipe. Here are some of the best to try:
Red Potato Fries
- Easy Oven-Baked Red Potato Fries – Crispy seasoned wedges, no deep frying needed.
- Crispy Garlic Red Potato Fries – Fried slices with minced garlic and parsley.
- Perfect Red Potato Fries – Double-fried with secret seasoning.
Russet Potato Fries
- Baked French Fries – Oven “fries” with lemon pepper seasoning.
- Classic French Fries – Iconic twice-fried version.
- Perfect Crispy Russet Fries – Beer-battered crunchy fries.
Now that you know how to choose between red and white potatoes for homemade fries, it’s time to start frying! Follow a top-rated recipe and adjust the technique to your potato of choice. With a little trial and error, you’ll be an expert in crafting crispy, flavorful french fries.