When it comes to choosing the right potato for frying, the type of potato you use can make all the difference in the texture and flavor of your final dish. The best potatoes for frying are those that are starchy, fluffy on the inside, and able to get crispy and golden brown on the outside.
What Makes a Good Frying Potato
There are a few key qualities that make certain potato varieties ideal for frying:
- Higher starch content – More starch means more fluffy interior and crispy exterior when fried
- Low moisture content – Less moisture means less splattering when frying and better browning
- Medium starch content – Too high or too low starch changes texture
- Waxy, dense flesh – Stands up to frying without falling apart
Potatoes that are too high in moisture like red potatoes or too low in starch like new potatoes don’t fry as nicely. The best fryers strike a balance between moisture and starch.
The Top Potatoes for Frying
Based on their starch and moisture content, these types of potatoes are considered the best for frying:
Russet Potatoes
Russet potatoes are the most popular choice for frying. Their oblong shape makes them perfect for french fries. Their high starch content and fluffy texture gives them a light and fluffy interior when fried while their thick skin gets crispy and golden brown.
Yukon Gold Potatoes
Yukon gold potatoes have a smooth, butter-like texture that makes them ideal for frying. They have a medium starch content that makes them crisp on the outside while staying creamy and tender inside when fried. Their round to oval shape makes them great for home fries.
Kennebec Potatoes
Kennebecs are similar to russets with a light brown skin and white flesh. They get crispy and golden on the outside but stay fluffy inside after frying. Their high starch content makes them a favorite for fries and potato chips.
Maris Piper Potatoes
This British potato has a dense, floury texture perfect for frying. Maris pipers have a creamy flesh that creates a crispy exterior and fluffy interior when fried while retaining their shape well making them ideal for fries.
Other Good Potato Options
While the varieties above are considered the best, you can also get decent frying results from these potatoes:
- Yellow Potatoes – Medium starch, dense flesh
- Red Potatoes – Creamy, waxy flesh
- Fingerling Potatoes – Firm flesh, hold shape when fried
- Petite Potatoes – Small, evenly fry
The key is controlling moisture and starch. Letting sliced or cut potatoes sit out for 30-60 minutes before frying allows moisture to evaporate for better browning.
The Worst Potatoes for Frying
On the other hand, these types of potatoes are not well suited for frying:
- New Potatoes – Low starch content
- Round White Potatoes – Become mushy when fried
- Sweet Potatoes – Too moist, won’t get as crispy
- Purple Potatoes – Lower starch, don’t brown as nicely
Their textures don’t hold up as well to frying. New potatoes and round whites lack the starch needed to get crispy. Sweet and purple potatoes have too much moisture and not enough starch.
Tips for Frying Potatoes
Using the right potato is key for perfect fries and chips, but proper frying technique also helps:
- Cut potatoes evenly for even cooking
- Rinse cut potatoes in cold water to remove excess starch
- Dry potatoes thoroughly before frying
- Fry in oil heated to 325-375°F for crisping
- Don’t overcrowd the pan – fry in batches
- Season immediately after frying for maximum flavor
Most Popular Ways to Fry Potatoes
The best potatoes for the most popular fried potato dishes include:
| Dish | Best Potato |
|---|---|
| French Fries | Russet, Kennebec |
| Home Fries | Yukon Gold |
| Hash Browns | Yukon Gold, Russet |
| Potato Chips | Russet, Kennebec |
| Tater Tots | Russet |
Conclusion
Choosing a potato with the right starch content is the key to getting that perfect crispy exterior and tender interior when frying. For most fried potato dishes, you can’t go wrong with russet or Yukon gold potatoes. With the proper prep and fry technique, these high-starch, fluffy potatoes will make your fries, chips, and hash browns irresistibly crispy.