Is russet potato good for fries?

What type of potato makes the best french fries, Russets. This mealy potato is high in starch and low in moisture which makes them absolutely delicious for french fries. The russets do not stop there, the high starch content makes for a fluffy baked potato.

Can you use any potatoes for french fries?

High starch potatoes like Idaho potatoes (also called Russet potatoes) are best for French fries. This variety is denser and they have the least amount of moisture in them. Avoid waxy potatoes, a category that includes any with red skin, new potatoes, and fingerling potatoes.

What kind of potatoes make good french fries?

The ideal french fry is golden brown in color, crisp on the outside, fluffy on the inside, and not too oily. Many cooks know that the variety of potato is important—we recommend Russet Burbank or Maris Piper—but fewer people know that it’s also critical that a potato be neither too wet nor too dry.

Why are russet potatoes French fries?

Russet potatoes are the gold standard for French fries in general. They especially suitable for baked fries, because the skins are thicker and dryer than the skins of other potatoes, so they crisp up nicely in the oven.

Why are my homemade french fries soggy?

Improperly cooked french fries are limp, greasy, or soggy and often over-browned. These problems all arise from the improper handling of starch and sugar when exposed to high heat.

What kind of potato does Mcdonald’s use?

Our World Famous Fries® are made from quality potatoes, including Russet Burbank, Ranger Russet, Umatilla Russet and the Shepody. The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants.

What is the difference between Yukon and russet potatoes?

The differences in the appearance of Russets and Yukon Golds are dramatic. Oval-shaped Russets have brown, thick skin and are usually larger than Yukon Golds. Yukon Golds have a more rounded shape than Russets, with very thin, light tan or yellow-tinged skin. The flesh is always yellow on a Yukon Gold.

What is the difference between a russet potato and a regular potato?

Russet potatoes tend to be larger and more oblong in shape than white potatoes. With their brown — russet — colored skin and beige-white flesh color, russets also have a tougher skin. When cooked, russet potatoes have a dry, fluffy, floury texture and a mild, earthy taste.

Why do you Soak potatoes in water before making French fries?

The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.

Should I soak potatoes before frying?

Soaking the sliced potatoes is the fundamental first step of making proper french fries. The soaking process removes the troublesome starch on the outside of the potato, which will help the fries achieve the perfect crispness.

What kind of Potatoes do you use to make French fries?

While russet potatoes are most commonly used to make French fries, there are other potatoes that result in a far superior product. Red potato fries, when cooked in peanut or macadamia nut oil, result in a deliciously sweet and creamy fry. If you prefer a crisp fry though, kennebec potatoes result in the ultimate fry.

Are russet potatoes good for fries?

Russet potatoes are too waxy for fries, they are better suited to boiling. Maris Piper are the best potatoes for fries, but King Edwards, Yukon Gold, and Desiree work too.

How to bake french fries in the oven?

The perfect baked French fries are crispy on the outside and soft on the inside. Preheat oven to 400°F. Slice potatoes long ways and then cut into fry-shaped pieces. Place potatoes in a bowl of cold water and let them soak for at least 20 minutes. Drain and pat fries dry.

How to make crispy french fries without starch?

When cutting the potatoes into the fries, try to make them the same size as much as possible for even cooking. Soaking the potatoes in cold water is the key to removing some of the starch and getting crispy fries. Make sure to dry the fries really well after soaking them and before tossing them with the oil.