French fries are a staple menu item at many restaurants. The type of potato used can have a big impact on the taste and texture of the fries. Restaurants choose potato varieties carefully to get the best results. Here’s an overview of the most common types of potatoes used for french fries in restaurants.
Russet Potatoes
Russet potatoes, also sometimes called Idaho potatoes, are the most popular choice for french fries. There are a few reasons this variety works so well:
- High starch content – Russets have a higher starch content than other potatoes at around 18-22%. This helps the fries get crispy on the outside while staying fluffy inside.
- Fluffy texture – The texture of russets is ideal for french fries. When cut and fried, they get pillowy and soft inside.
- Availability – Russet potatoes are widely grown in the United States and Canada. They are easy for restaurants to source in large quantities.
Well-known fast food chains like McDonald’s use russet potatoes for their french fries. Many casual dining restaurants also rely on this versatile potato. The familiar flavor and texture makes them a customer favorite.
Yukon Gold
Yukon gold potatoes are sometimes chosen as an alternative to russets. They have some advantages:
- Thin skin – The thin, smooth skin means less waste when peeling.
- Buttery flavor – Yukon golds have a rich, sweet flavor described as buttery or nutty.
- Colour – Slices and fries have an appealing golden colour that browns nicely when fried.
The main downside is that Yukon golds have less starch at around 15-18%. So the fries can turn out less crispy. Many restaurants blend Yukon golds with russets to get the best of both potatoes.
Sweet Potatoes
Sweet potatoes, especially orange-fleshed varieties, are growing in popularity. When cut into fry shapes and fried, they caramelize and develop a slightly sweet taste. Benefits include:
- Natural sweetness
- Vibrant orange color
- High fiber and vitamin content
Sweet potato fries appeal to health-conscious diners looking for something a bit different. They are a creative menu option that adds visual appeal. Their texture is also less starchy than white potatoes. The main challenge is that they don’t crisp up as much when fried.
Red Potatoes
Red-skinned potato varieties like Red Bliss or Red Norland are rarely used for french fries. They have a waxy, firm texture that doesn’t fry up quite right. However, some restaurants do use them for specialty seasoned fries. When sliced into wedges, cubes or disks and roasted, red potatoes hold their shape nicely. The red skin adds colorful visual appeal.
Choosing the Right Potato
Most restaurants opt for simple russet potatoes as their French fry base. But some mix in Yukon golds for a creamy flavor. Sweet potatoes and red potatoes can also make seasonal appearances. The variety of potato affects:
- Texture – Starch content impacts crispiness.
- Flavor – Subtle differences between potatoes.
- Color – From classic golden to vibrant orange sweet potatoes.
- Shape – Waxy/firm varieties hold their shape when roasted.
Testing out different potato types and preparations is key. Restaurants can discover what works best for their fry style and cooking method. The serving style also makes a difference. Shoestring fries need potatoes that fry up super crispy. Wedges and steak fries can handle softer, waxier potatoes.
At the end of the day, russet potatoes are the standard choice for good reason. But chefs sometimes get creative and use Yukon golds, reds, or sweet potatoes for seasonal variety.
Prepping Potatoes for Fries
To turn potatoes into perfectly cooked french fries, restaurants follow some key steps:
- Select fresh, firm potatoes without sprouts or green spots.
- Wash the potatoes thoroughly to remove dirt.
- Peel the potatoes if the skins are thick or blemished.
- Cut the potatoes into fry shapes: shoestring, wedges, etc.
- Rinse the cut fries in cold water to remove excess starch.
- Blanch the fries by frying once at a lower temperature.
- Cool and dry the blanched fries before the final fry.
- Fry the potatoes a second time at a higher temperature until golden brown.
- Drain excess oil and season the fries while hot.
The two-step frying process is key for the crispiest restaurant-style fries. Blanching cooks the potatoes through before crisping. Letting the fries cool and dry out between fries also improves texture.
Common French Fry Styles
The type of cut also impacts the end result. Some popular fry shapes include:
- Shoestring – Thin and long, around 1/4″ wide.
- Straight cut – Thicker than shoestring, about 1/2″ wide.
- Waffle – Waffle or lattice pattern cut.
- Wedges – Wide wedges, often served as steak fries.
- Crinkle – Sliced with zig-zag edges.
Shoestrings and straight cuts fry up extra crispy outside. Wedges and other thicker cuts stay soft and fluffy in the center. Crinkle cut and waffle fries have lots of surface area for holding toppings and dipping sauces.
Potatoes low in moisture work best for long, thin fries. Waxier potatoes hold their shape better for wedges. The best cut depends on the potato variety, cooking method and desired crunch factor.
Frying Methods and Equipment
Restaurants need proper equipment to handle large batches of fries. The most common methods include:
- Deep fryer – Large fryers allow controlled frying of big batches.
- Commercial oven – Oven fries are baked instead of fried.
- Convection oven – More efficient than standard ovens at high volumes.
- Pressure fryer – Uses less oil and fries very quickly.
For the best results, a commercial deep fryer with precise temperature controls is ideal. Frying takes place at around 325°F for blanching, then 350-375°F for the final crisp fry. Pressure fryers also help speed up cooking time.
Oil Options
Choosing the right frying oil impacts nutrition, costs, frying performance and flavor. Here are some common options restaurants use:
| Oil | Features |
|---|---|
| Peanut oil | Healthy oil with neutral flavor |
| Canola oil | Smooth, light taste |
| Vegetable oil | Affordable all-purpose option |
| Corn oil | Good stability for frying |
| Palm oil | Resists oxidation at high temperatures |
| Beef tallow or lard | Imparts rich flavor |
Oils with high smoke points like peanut and vegetable oil work well. Corn and canola oil are also budget-friendly choices. Some restaurants use small amounts of palm oil, tallow or lard for flavor.
Seasoning and Serving French Fries
Hot seasoning is the final touch for perfect french fries. Some classic ways restaurants serve them up include:
- Sea salt or kosher salt
- Salt and malt vinegar
- Parmesan cheese or truffle oil
- Spicy seasonings like cajun or chili powder
- Onion or garlic powder
- Ranch seasoning
Fries pair great with all kinds of dipping sauces too. Ketchup and creamy mayo are old standbys. Spicy sriracha, cheese sauce, aioli and barbecue sauce also work nicely.
Crispy fries served up hot need little else besides seasoning. But sauces and extra toppings let restaurants get creative. The fry seasoning and dip options are some of the easiest ways to customize flavor.
Key Factors for Delicious Fries
It takes careful potato selection and cooking technique to create the perfect french fries. Here are some key takeaways on what makes restaurant-style fries special:
- Choose a potato variety with the right starch content and texture. Russets are the classic choice.
- Cut the potatoes uniformly for even cooking. Shoestrings, wedges and crinkles are common shapes.
- Blanch at lower temperature before frying again at higher heat.
- Allow the fries to drain and dry between fries for maximum crispiness.
- Use a high-quality frying oil with the proper smoke point and neutral flavor.
- Toss the fries in salt or other seasonings immediately after cooking.
- Offer fun dipping sauces like spicy mayo or cheese sauce on the side.
French fries might seem simple, but perfecting them takes skill. The best restaurant fries are crispy on the outside and fluffy inside. Their potato flavor shines through without greasiness. Customizing fry shapes, coatings and sauces makes them an adaptable menu item.
Conclusion
Russet potatoes are the standard choice for french fries at most restaurants. Their high starch content makes them perfect for achieving the ideal crisp exterior and fluffy interior. Yukon gold or sweet potatoes can also be mixed in for variation. The cut makes a difference too. Shoestrings fry up extra crispy while wedges stay soft inside. Frying technique is also crucial – blanching at a lower temp before the final fry helps cook the potatoes through. Olive oil, peanut oil and canola oil are common healthy options with neutral flavors and high smoke points ideal for frying. Seasoning fries immediately out of the oil maximizes flavor. Offering dipping sauces like spicy mayo allows customers to customize. With the right prep and cooking methods, restaurants can create crave-worthy french fries diners will come back for.