There are a few main types of potatoes that are commonly used to make French fries and chips. The most popular potato varieties used for fries are russet, Yukon Gold, and Kennebec potatoes.
Russet Potatoes
Russet potatoes, also sometimes called Idaho potatoes, make up a large percentage of the potatoes used for French fries and potato chips. Russet potatoes have light brown, netted skin and white flesh. They have an oblong shape and can grow quite large in size. Russet potatoes have a high starch content which results in fluffy, light fries when cut and fried. The high starch content also enables the fries to get crispy on the outside while staying soft and fluffy on the inside.
Benefits of Using Russet Potatoes
- High starch content – Russets have more starch which creates fluffier fries that get crispy on the outside.
- Large size – The oblong, large size makes them easy to cut into long fry strips.
- Wide availability – Russet potatoes are one of the most widely grown and available potato varieties.
- Absorb oil well – The starch and texture allows russets to absorb oil during frying resulting in a crispy exterior.
Downsides of Russet Potatoes
- Can absorb too much oil – Due to high starch content, russets can absorb a lot of oil which can make them greasy.
- Prone to bruising – Russets bruise somewhat easily which can impact quality and appearance.
- Require longer cook time – The large size of russets means they take slightly longer to cook through.
Yukon Gold Potatoes
Yukon Gold potatoes are another popular choice for fries and chips. Yukon Golds have thin, light yellow skin and moist, yellow flesh. They are an all-purpose potato that strikes a balance between starchy, fluffy potatoes like russets and waxy potatoes like reds. Yukon Golds contain around 18-19% starch compared to russets which average around 22%.
Benefits of Yukon Gold Potatoes
- Middle starch content – Provides some fluffiness but doesn’t absorb as much oil as russets.
- Moist texture – Results in softer fries compared to russets.
- Small to medium size – Easy to cut into uniform fry strips.
- Thin skin – Minimal peeling required and thin skin cooks up nicely.
Downsides of Yukon Gold Potatoes
- Less crispy – Due to lower starch content, fries can turn out less crispy than russet fries.
- Delicate – Prone to breaking apart if not handled gently.
- Require more precision – Smaller size means more precision required when cutting fries.
Kennebec Potatoes
Kennebec potatoes are another good choice for fries and chips. Kennebecs have tan skin with light yellow flesh. They are oval to long shaped. Kennebecs are low in sugar and high in starch at around 22% starch content. They make crispy fries while still maintaining a fluffy interior when cooked. Kennebecs were specifically cultivated to make great french fries.
Benefits of Kennebec Potatoes
- Specifically cultivated for fries – Ideal starch-to-moisture ratio.
- Large size – Easy to cut into long fry strips.
- Crispy exterior – Higher starch content results in crispy outside.
- Fluffy interior – Lower sugar content = fluffier inside when cooked.
Downsides of Kennebec Potatoes
- Harder to find – Not as widely available as russets or Yukon Golds.
- Can absorb oil – Higher starch content means they can soak up oil during frying.
- Prone to bruising – Thinner skin makes them prone to bruises.
Other Potatoes Used for Fries
While russet, Yukon Gold, and Kennebec potatoes are the most commonly used for fries and chips, some other varieties are used as well:
- Maris Piper – Fluffy, floury potato similar to russets. Contains about 20% starch.
- King Edward – Waxy, moist potato. Lower in starch around 15-18%.
- White Rose – All-purpose potato good for frying. Starch content around 19%.
- Pontiac – Red-skinned, oblong potato. Higher in moisture and lower starch.
- Atlantic – High yield potato with round shape and white flesh. Starch content 18-20%.
Key Factors in Selecting Potatoes for Fries
There are a few key factors that impact which potato varieties work best for fries and chips:
- Starch content – Higher starch = fluffier fries. Russets have the highest followed by Kennebecs.
- Moisture – Lower moisture = crispier fries. Yukon Golds have higher moisture.
- Shape & size – Oblong, larger potatoes easier to cut into long strips.
- Skin thickness – Thinner skin results in less peeling waste.
- Sugar content – Lower sugar = less caramelization and browning when frying.
Most Cost Effective Potatoes for Fries
When selecting potatoes to make the most cost effective french fries, russet potatoes are typically the best option.
- Russet potatoes are one of the least expensive potato varieties. They can often be purchased in bulk for a low cost per pound.
- The oblong shape with larger surface area means you can cut more fry strips per potato compared to smaller, rounder varieties.
- Minimal peeling is required thanks to the thin, netted skin of russet potatoes.
- Russets maintain their texture well after cutting and during frying for a good finished product.
While russets may absorb a bit more oil compared to other potatoes, the cost savings make them an economical choice for bulk fry production.
Prepping Potatoes for Fries & Chips
Properly prepping potatoes helps ensure high quality, consistent fries and chips.
Key Prep Steps
- Washing – Wash potatoes thoroughly to remove dirt and soil.
- Peeling – Peel any potatoes with tough, thick skin.
- Cutting – Cut potatoes into uniform fry strips. Aim for 1⁄4 to 1⁄2 inch thickness.
- Rinsing – Rinse cut fries in cold water to remove excess starch.
- Drying – Allow cut fries to dry completely before frying to prevent splattering.
Cutting Options
There are two main ways fry strips can be cut:
- Straight cut – Cut perpendicular to the potato length into long strips.
- Crinkle cut – Cut potato into thinner slices then stack and cut again diagonally to make crinkle cut fries.
Most restaurants use straight cut fries which deliver a better potato flavor. Crinkle cut fries are less common but work well when a crispier fry is desired.
Frying Methods
French fries and potato chips can be made using various frying methods.
Deep Frying
Deep frying completely submerges the potatoes in hot oil resulting in even cooking and a crispy exterior:
- Oil temperature around 325-375°F
- Allows a large batch to be cooked at once
- Must carefully control oil temperature
- Can result in greasy fries if overcooked
Pan/Shallow Frying
Pan frying uses less oil than deep frying. The potatoes cook in a single layer:
- Use 1-2 inches oil in pan/skillet
- Cook smaller batches at a time
- Flip fries partway through for even cooking
- Harder to control oil temperature
Air Frying
Air fryers use rapid hot air to cook fries with little to no oil:
- Air fryer temperature around 380-400°F
- Minimal oil improves health profile
- Smaller batches and frequent shaking required
- Difficult to achieve true crispy fry texture
Oven “Fries”
Oven baked fries use no oil and the hot, dry air of the oven:
- Cook at 425-450°F on a baking sheet
- Toss fries in small amount of oil before baking
- Large batches can be cooked at once
- Crispiness depends on potato variety and technique
Flavoring Options
Beyond just salt, there are many flavor possibilities for fries:
| Flavor | How It’s Used |
|---|---|
| Sea salt | Lightly tossed with fries after cooking |
| Malt vinegar | Drizzled over fries, popular in UK |
| Parmesan cheese | Sprinkled over hot fries |
| Garlic powder | Shaken with fries in sealed bag |
| Spices | Cajun, cumin, paprika, chili powder |
| Herbs | Rosemary, thyme, oregano |
Common dipping sauces for fries include ketchup, ranch, mayo, barbecue sauce, cheese sauce, and aioli.
Cooking Tips
Follow these tips for crispier, tastier fries:
- Soak cut fries in cold water for at least 30 minutes to remove starch
- Double fry – Fry once at lower temp then again at higher temp
- Leave skin on for added texture
- Start with cold oil for crisper exterior
- Avoid overcrowding fryer basket
- Salt immediately after cooking for optimal flavor
Storage
To maintain quality, fries should be:
- Cooked just before serving for best texture
- Placed in air tight container if storing after cooking
- Kept in fridge no more than 3 days
- Reheated in 400°F oven until hot and crisp (not microwave)
Uncooked fries can be prepared then refrigerated up to 24 hours before cooking.
French Fry History
Despite the name, the origins of french fries are unclear:
- Belgium claims to have invented fries in the 1600s
- Some records show US President Thomas Jefferson served fried potatoes in the late 1700s
- Term “french” may refer to the style of cutting rather than place of origin
- Popularized in US fast food chains like McDonald’s in mid 1900s
The practice of double frying fries may have come from Belgian tradition.
Nutrition
The nutrition of fries can vary significantly based on:
- Preparation – Frying adds more calories from fat compared to baking.
- Portion size – Massive restaurant servings can pack 500+ calories.
- Additions – Toppings like cheese, bacon, and heavy condiments add fat and calories.
On average, a standard serving of fries contains:
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 365 | 19g | 43g | 5g |
Tips for lighter fries include:
- Opt for oven baking instead of frying
- Use a small portion size
- Choose healthier toppings like chili powder, herbs, garlic
- Dip in Greek yogurt instead of condiments high in fat/calories
Environmental Impact
French fries have some notable environmental effects:
- Water usage – Potato farming uses significant water for irrigation.
- Frying oil waste – Improperly disposed fryer oil can harm waterways and wildlife.
- Processing waste – Peels and miscut potatoes generate food waste.
- Packaging – Paper and plastic used in packaging contribute waste.
More sustainable practices for fries include:
- Sourcing potatoes from regions with lower water usage
- Recycling and reusing fryer oil
- Composting/reusing potato peel waste
- Using recyclable and compostable packaging
Conclusion
Russet and yellow potatoes deliver the best texture for fries thanks to their starch content and moisture balance. Frying methods like traditional deep frying in oil or air frying can make crispy, delicious fries with proper technique. Moderation is key for fries to keep them as an occasional treat in an overall balanced diet. With some small adjustments, french fries can be an enjoyable food option with less impact on health and the environment.