When it comes to making the perfect French fry, the type of potato used is crucial. The two most popular options are russet and Idaho potatoes. Both make great French fries with some key differences. This article will compare these two types of potatoes and help you determine which is better for frying up crispy, golden fries.
Russet Potatoes
Russet potatoes, also sometimes called baking potatoes, are known for their thick, rough, brown skin and oblong shape. They have an exceptionally high starch content at around 20-23% which is what gives them their floury texture. This starchy make-up is precisely what makes russets ideal for French fries.
When russet potatoes are cut into strips and fried, the high heat causes the starch granules in the potato to gelatinize. This results in the classic crispy exterior and fluffy interior associated with great French fries. The high starch content of russets enables them to achieve the perfect balance of crispy outside and light, fluffy inside.
Beyond their stellar frying performance, russet potatoes also have some other advantages:
- Widely available – Russets are the most commonly grown potatoes in the United States which makes them easy to find.
- Affordable – As the dominant commercial potato, russets are very economical.
- Easy to prep – With their smooth, netted skin, russets are easy to peel and slice.
- Hold shape when cooked – The firm flesh of russets stays intact when fried.
For home cooks, russet potatoes are likely the simplest option as they can be found year round at any local grocery store for a budget-friendly price. Their high starch content reliably produces great frying results.
Idaho Potatoes
Idaho potatoes actually include several varieties, but are most commonly Russet Burbanks. The key traits of Idaho potatoes include:
- Oval to long shape
- Light brown skin
- Shallow eyes
- White flesh
So while Idaho potatoes and russets share many similarities, Idaho potatoes tend to be longer and have shallower eyes. Their skins can also be a bit lighter in color.
However, when it comes to starch content and cooking properties, Idaho potatoes mirror russets. The majority of Idaho potatoes are Russet Burbanks which have a starchy makeup around 20-23%. This means Idaho potatoes will also get nice and crispy on the outside while fluffy and tender inside when fried.
Beyond Russet Burbanks, other common varieties of Idaho potatoes include:
- Russet Norkotah – Also a russet variety, has similar composition as Burbanks. Well-suited for frying.
- Burbanks – A non-russet variety, these have brown skin and white flesh. Contains less starch so won’t get quite as crispy.
- Yukon Gold – Waxy, yellow potatoes. Lower starch means they won’t fry up with as crispy an exterior.
The Russet Burbank and Russet Norkotah varieties from Idaho offer the same excellent frying experience as standard russets. But some other types like Burbanks and Yukon Gold will act a bit differently. Overall, for French fries look for “Idaho Russet” potatoes to ensure an ideal high starch content.
Russet vs. Idaho Potato Comparison
When comparing russet potatoes and Idaho potatoes specifically for use in French fries, there are a lot of similarities. But there are some subtle differences as well:
| Russet Potato | Idaho Potato |
|---|---|
| 20-23% starch content | 20-23% starch content (russet varieties) |
| Floury texture | Floury texture (russet varieties) |
| Oblong to rectangular shape | Oval to oblong shape |
| Moderately rough, brown skin | Smoother, light brown skin |
| Easily available nation-wide | Mostly grown in Pacific Northwest |
When it comes to French fry prep and performance, russet potatoes and Idaho russet potatoes are almost identical. They both have the right balance of starch and moisture to achieve crispy, golden fries with a fluffy center when fried. Idaho potatoes may have slightly smoother skin that’s a bit easier to prep. But availability leans towards standard russets that can be found everywhere.
Best Practices for French Fries
While the potato variety is an important factor, proper prep and cooking methods also impact the final French fry results. Here are some top tips for making perfect French fries at home:
- Cut potatoes into even strips around 1/4 to 1/2 inch thick. Going thinner can lead to crispy fries.
- Soak cut potatoes in cold water for at least 30 minutes to remove excess starch.
- Dry potatoes thoroughly before frying to improve browning.
- Fry potatoes twice for maximum crispness – once at 300°F then again at 375°F.
- Allow potatoes to cool between fryings so they don’t overcook inside.
- Season immediately out of oil while still hot for best flavor adhesion.
With the right prep and fry methods, both russet and Idaho potatoes can make phenomenal French fries. The potato variety sets the foundation while your processes complete the package.
Russet vs. Idaho Conclusion
When deciding between russet vs. Idaho potatoes for French fries, it’s hard to go wrong with either option. Look for russet or Idaho russet potatoes specifically to ensure you get varieties with adequately high starch content. While Idaho potatoes may have slightly more refined skins, availability and price point favor standard russets found in any grocery store.
No matter which you choose, proper preparation like soaking and double frying will ensure crispy, golden fries. Russet or Idaho russet potatoes have the right makeup to achieve the ideal crispy exterior and fluffy interior when fried. With minimal prep work, these simple spuds can produce French fry perfection.
So whether you prefer the familiarity of russets or the cachet of Idahos, you really can’t go wrong with either for making restaurant-quality fries at home. Both offer the quintessential balance of crisp and fluffiness that make great French fries so craveable. Though the Idaho potatoes may win out just slightly when it comes to appearance, availability and affordability are big advantages of the russet. So next time you’re shopping for French fry perfection, grab a bag of either Idaho or russet potatoes and let the frying commence!
Making French fries is a simple pleasure that nearly everyone enjoys. With the right potatoes and proper technique, you can make French fry magic at home to satisfy all your crunchy, potato cravings. So grab some russets or Idahos, break out the fryer, and get ready for the perfect balance of crispy outside and pillowy inside in one irresistible package.
The never-ending debate of russets vs. Idahos for the best French fries may not have a clear winner, but you can certainly win by choosing either of these stellar spuds. Their fabulously starchy yet fluffy composition will have you crisping, frying, and munching your way to French fry bliss in no time. So whether you’re Team Russet or Team Idaho, grab a bag of your favorites, break out the peanut oil, and fry up some home-cooked French fry perfection.