French fries are arguably one of the world's most beloved foods, crisp and lightly oily on the outside, fluffy and starchy on the inside. But as with any of the all-time greats, there's always that endless debate as how to make the best version possible. Since french fries essentially only need three core ingredients — potatoes, oil, and salt we wanted to know which potato the deep-frying experts turn to when they make their own version.
Thankfully, it's a potato we know and love — the russet potato. , award-winning fashion designer, , and lifestyle expert says that "Idaho or russet are dense with high starch content and low moisture. Yes, you'll soak the fries to release some of the starch, but the remaining starch will lead to a crispy exterior.
" Bob Bennett, Executive Chef at , agrees and adds, "They size up really well and have a nice balance of sugar and starch." , , and . Is there anything these spuds can't accomplish? Why russet potatoes make the best french fries Russet potatoes make an ideal potato for french fries due to their high starch content.
Other examples of starchy potatoes include Yukon gold and Kennebec, both of which make beautiful fries too (especially Kennebec, from my experience). One of the other reasons why the russet is an ideal frying potato is because it contains relatively low moisture. Som says to "Avoid any potatoes that are too waxy like new potatoes or red potatoes.
" That's because potatoes with waxy skin, like red potatoes, contain a lar.