What is the potato called for fries?

When it comes to french fries, the type of potato used is crucial for getting the perfect crispy exterior and fluffy interior. Not all potatoes are well-suited for frying – the potato variety chosen impacts the taste, texture, and cooking time of the fries. So what is the best potato for making french fries?

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The Russet Potato

The most common potato used for french fries is the russet potato, sometimes called the Idaho potato. Russet potatoes have a few properties that make them the ideal choice for fries:

High starch content – Russet potatoes contain up to 22% starch, which aids in creating a fluffy interior and crispy exterior when fried.
Low moisture content – With only about 78% water content, russets are fluffier and less soggy when fried.
Thick skin – The rugged, netted skin of russet potatoes stays intact during frying.

Oblong shape – The oblong, slightly cylindrical shape makes for long french fry strips.

The high starch and low moisture is key, as this combination enables the fries to get crispy and browned on the outside while still being light and fluffy inside. The starch quickly absorbs the hot oil while the low moisture prevents sogginess. The oblong shape also lends itself well to fry cutting. Russet potatoes are sometimes referred to as “baking potatoes”, and their density makes them great for baking as well as frying.

Other Potato Varieties

While russet potatoes may be the best choice, some restaurants and home cooks use other potato varieties for french fries as well. Here are a few other common options:

Yukon Gold

Yukon gold potatoes have a smooth, buttery flavor and richer taste compared to russets. However, their lower starch content means they don’t fry up quite as crispy. They can make decent fries but won’t have the same crunchy exterior.

Red Potatoes

Small red potatoes hold their shape well when cut for fries. However, their waxy, low starch makeup doesn’t get as crispy during frying. They make tasty roasted potatoes but aren’t ideal for french fries.

Sweet Potatoes

Sweet potato fries have grown in popularity and can make a flavorful, nutritious alternative to traditional white potato fries. Their high sugar content caramelizes when fried for great flavor. However, they have a lot more moisture and will never get as crispy as russet fries.

The Best Process for French Fries

Using russet potatoes is just the first step in making perfect french fries. Following the proper process is also key:

Cut potatoes into long 1/4 to 1/2 inch thick strips.
Rinse cut fries in cold water to remove excess starch.

Soak fries in cold water for at least 30 minutes to pull some starch from the exterior.
Pat fries dry to remove excess moisture.
Fry at 325°F for 3-5 minutes until just tender and pale (blanching).

Allow fries to cool and dry further.
Fry a second time at 350-375°F until deep golden brown.
Season with salt immediately after removing from oil.

Double frying is key – the initial lower temp fry cooks the interior through while extracting moisture. The second higher temp fry makes the exterior perfectly crispy. Draining, cooling and thoroughly drying the potatoes between fries also ensures the crispiness. When prepared properly, russet potato french fries are hard to beat!

Popular French Fry Shapes

While basic 1/4 to 1/2 inch strips are the most common, french fries can be cut into various shapes and sizes. Some other popular fry shapes include:

Shoestring – Very thin, smaller cut fries around 1/8 inch thick.

Steak fries – Thick cut fries, up to 1/2 inch square.
Waffle fries – Fries cut into waffle shapes with an indented grid exterior.
Crinkle cut – Fries sliced then partly cut lengthwise to create crinkled ridges.

Tater tots – Mashed russet potatoes formed into small cylinders or spheres.

The basic fry cutting and double frying process remains the same regardless of the shape. Waffle fries and tater tots require some additional shaping steps. The thicker steak fry cut may need an extra minute or two during frying to ensure the inside cooks through.

Choosing the Best Potatoes for Frying

While russet potatoes make the best french fries, not all russets are created equal. When selecting potatoes for frying, keep the following tips in mind:

Choose larger, oblong russet potatoes over smaller round potatoes.
Select potatoes that are smooth, firm, and free of sprouts and green spots.
Avoid potatoes with cracks, soft spots or other defects.

Pick potatoes that feel heavy for their size.
Buy potatoes loose rather than pre-bagged when possible.

Storing raw potatoes properly is also essential. Keep potatoes in a dark, dry, cool place around 45-50°F. Avoid refrigerating raw potatoes—the cold converts their starch to sugar resulting in sweeter fries. Russet potatoes stored well can be used for up to 4-6 weeks.

Common French Fry Flavorings

Beyond just salt, many flavorings and seasonings can be used to spice up basic french fries:

Ketchup and mayonnaise – The classic dipping sauces for fries.
Malt vinegar – Popular for ‘fish and chips’ style fries.

Garlic salt – Adds garlic flavor and aroma.
Onion powder – A savory, oniony addition.
Cajun seasoning – Brings spicy and robust flavors.

Parmesan cheese – A tasty, cheesy topping when sprinkled on.
Ranch dressing – Cooling ranch pairs well with hot fries.
Brown gravy – The basis for classic poutine fries.

Chili – Heaps chili on top for chili cheese fries.

The crispness and mild potato flavor of fries make them the perfect canvas for all kinds of inventive spices, herbs, cheeses, sauces and more. Don’t be afraid to get creative! Just be sure to season right after frying for best flavor and crunch.

Best Practices for Cooking French Fries

Following proper technique is vital for achieving perfectly fried french fries at home:

Use the right pot – Choose a heavy, deep pot to allow fries to fry evenly without sticking.
Use the right oil – Opt for neutral tasting oils like canola or peanut with high smoke points.
Use proper oil amount – Fries should be fully submerged in oil by 1-2 inches.

Heat oil to exact temps – Use a thermometer and maintain oil temp during frying.
Fry in batches – Don’t crowd pot or fries will steam vs fry. Fry just enough to cover bottom of pot.
Blot fries – Dry fries thoroughly between fries to maximize crispness.

Track cook times – Follow recommended blanch and fry times for recipe.
Rest on wire rack – Allow excess oil to drain immediately after frying.
Season immediately – Sprinkle with salt right when removed from oil.

With the proper potato selection and the right frying technique and equipment, you can enjoy restaurant-quality french fries in your own kitchen.

Common French Fry Accompaniments

Beyond seasonings and dipping sauces, french fries pair deliciously with a variety of other foods and ingredients:

Burgers – The quintessential pairing, fries round out any burger meal.

Chicken tenders – Another fast food classic.
Steak – Fries soak up the tasty juices from a grilled steak.
Fish – The basis of classic ‘fish and chips’.

Cheese – Melty cheese transforms fries into nachos or poutine.
Chili – Heaps of chili, cheese, onions, etc. for chili fries.
Pulled pork or brisket – Tasty on loaded BBQ fries.

Fried eggs – Breakfast fries smothered in eggs, sausage, etc.

Fries act as the perfect vehicle for so many flavor combinations and pair well with an endless array of meals and ingredients. Next time you enjoy fries, try topping them with your favorite foods to make them even more crave-worthy.

French Fry History and Cultural Significance

French fries have an extensive global history and cultural relevance:

Origins – Potatoes were fried in France in the 1700s. Thomas Jefferson brought the concept to America.
Early popularity – Fried potatoes grew popular in the late 1800s and were served at fairs.
Fast food expansion – French fries took off with the rise of fast food in the 1960s/70s.

Global saturation – Today, fries are beloved and available internationally.
Cultural status – They’re an American/Western cultural icon, especially as fast food.
National favorites – From American steak fries to Belgian pommes frites to British chips and Canadian poutine.

Global variations – Every culture has its own fry recipes and seasoning preferences.

While many countries have native fried potato dishes, french fries are now commonplace globally thanks to fast food chains. America may not be their original home, but fries are now an undisputed staple of American cuisine and culture.

French Fry Industry Statistics and Facts

French fries generate billions in sales annually and remain incredibly popular. Here are some key stats and facts on the french fry industry:

9.5 billion – Pounds of frozen fries produced in the U.S. in 2019.
$19.7 billion – U.S. frozen fry sales revenue forecast for 2025.
65% – Percent of Americans who prefer fries with thick cut shapes.

1/3 – Of all vegetables consumed by Americans are potatoes, mostly as frozen fries.
75% – Of restaurants with kids menus served fries as the default side in 2022.
McDonald’s – Over 2 billion pounds of french fries are sold there every year in the U.S.

7% – U.S. growth in frozen fry sales in 2020, despite the pandemic.
Belgium – Consumes more fries per capita than any other country.

French fries remain a staple menu item at most restaurants. Their versatility and widespread appeal ensures their dominance on menus and in freezer aisles will continue.

The Healthiness of French Fries

Are french fries unhealthy? They can be, but in moderation they can be part of a balanced diet:

Calories – Medium fries deliver around 400 calories. Large fries over 600 calories.
Fat – Around 15-30 grams of fat, much of it the unhealthy trans fat from frying.

Sodium – Can contain over 500 mg sodium from added salt.
Nutrition – Fried potatoes offer vitamin C, potassium, iron and some fiber.
Preparation – Bake or air fry instead of frying to reduce fat and calories.

Portion control – Stick to small or medium sizes. Limit high calorie dips.
Frequency – Enjoy fries in moderation as an occasional treat, not daily.

When consumed in reasonable portions alongside other nutritious foods, french fries can be incorporated into an overall healthy diet. But their high calorie density means occasional indulgence, rather than regular overconsumption, is best.

Innovations in French Fry Preparation and Service

Innovation	Description
New potato varieties	Development of proprietary potato varieties optimized specifically for frying.
Prefabricated fries	Fries cut and partially prepared in factory for consistent quality and just-in-time frying.
Double frying	Blanching at lower temp before frying at higher temp for improved texture.
Freeze-drying	Freezing fries quickly locks in moisture and flavor.
Coatings	Batters and breadings to add crunch and spice flavors.
House fry seasoning	Signature spice blends create gourmet, unique fry flavors.
Sweet potato fries	A healthier, trendy alternative with its own flavor profile.
Air fryers	Allow frying with little to no oil for lower fat fries.

Restaurant chains and frozen fry brands continuously innovate, developing new technologies and techniques to improve fry quality, consistency and flavors. Food science ensures french fries keep getting even tastier and crispier as consumer appetites demand.

Key Takeaways on French Fries

In summary, here are the key points to remember about the beloved french fry:

Russet potatoes make the best fries due to high starch, low moisture content.

Cut and fry properly for light interior, crispy exterior.
Frying twice in peanut oil at different temps is ideal.
Fries take well to many seasonings and pair great with lots of foods.

America consumes fries by the billions, fueling a multi-billion dollar industry.
Occasional, reasonable portions make fries a fine indulgence.
Innovations continue improving potato varieties, prep and fry methods.

The beloved french fry is here to stay as an iconic global food phenomenon and cultural comfort food staple. All hail the mighty fry!