The best potatoes for frying, especially for crispy results, are high-starch potatoes such as Idaho or russet potatoes.
These varieties are preferred because of their unique characteristics that contribute to superior fried textures:
- Density: Idaho and russet potatoes are notably dense. This characteristic helps them hold their shape during the frying process, preventing them from becoming mushy.
- Low Moisture Content: Crucially, these high-starch potatoes contain less moisture compared to other types. This lower water content is essential for achieving a crispy exterior and a fluffy interior, effectively preventing soggy fries. When there's less water to evaporate, the potato can fry more quickly and develop that desirable crunch.
Opting for Idaho or russet potatoes ensures that your fried potatoes, whether they are French fries, wedges, or chips, will have the ideal texture that is crispy on the outside and tender within.
