Potato Varieties For Making Crispy Chips And Fries

When it comes to making perfectly crispy chips and fries, choosing the right potato variety is just as important as the cooking method. Not all potatoes behave the same way when fried. Some turn soft and soggy, while others develop a golden, crunchy exterior with a fluffy center. Understanding which potato varieties work best can help you achieve restaurant-quality results at home.

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Why Potato Variety Matters For Frying?

Potatoes differ in their starch and moisture content. High-starch potatoes tend to absorb less oil and become crispier when fried. Low-starch or waxy potatoes contain more moisture, making them better suited for boiling or roasting rather than deep frying. For chips and fries, the goal is to find potatoes that have a dry texture and high starch levels to create that irresistible crunch.

Russet Potatoes

For crispy fries and chips, russet potatoes are generally regarded as the best option. They are high in starch and low in moisture, which helps them fry evenly and develop a crisp crust. Their long shape also makes them ideal for cutting into classic French fry strips. Inside, russets have a fluffy texture that contrasts beautifully with the crunchy outside. This is why many fast-food chains rely on russet potatoes for their fries.

Maris Piper

Maris Piper is a popular potato variety in the UK and Europe, especially for frying. It has a floury texture and medium to high starch content, making it excellent for both thick-cut chips and thin fries. Maris Piper fries turn golden brown and stay crispy on the outside while remaining soft on the inside. This variety also holds flavor well, which enhances the taste of seasoned fries.

Yukon Gold

Yukon Gold potatoes are slightly waxy but still contain enough starch to produce good frying results. They offer a creamier interior compared to russets, making them a favorite for thicker fries. While they may not get as crunchy as russet potatoes, they still produce a satisfying crispness with a rich, buttery flavor. Yukon Gold is a good choice if you prefer softer fries with a golden crust.

Kennebec Potatoes

Kennebec potatoes are a top choice for professional chefs and chip shops. They have a balanced starch-to-moisture ratio that helps them fry evenly. Kennebec fries stay crispy longer than other varieties, making them ideal for serving in batches. They are also resistant to browning, which keeps the fries looking fresh and appetizing.

Agria Potatoes

Agria potatoes are known for their high dry matter content, which makes them perfect for frying. This variety is commonly used in Europe for premium-quality chips and fries. Agria potatoes develop a deep golden color and maintain their crispness even after cooling. Their rich flavor also enhances the overall eating experience.

Shepody Potatoes

Shepody potatoes are another high-starch variety suitable for frying. They are often used in commercial food production because they produce consistent results. Shepody fries are light, crispy, and absorb less oil. Their neutral taste allows seasonings to stand out, making them perfect for flavored fries.

Red Potatoes: Are They Suitable?

Red potatoes are generally waxy and contain more moisture, making them less ideal for deep frying. While they can be used for home-style fries, they do not become as crispy as high-starch varieties. If you choose red potatoes, slice them thin and fry at a higher temperature to improve crispiness.

Tips For Making Extra Crispy Fries

Even with the best potato variety, technique matters. Soaking cut potatoes in cold water for 30 minutes helps remove excess starch and prevents them from sticking together. Dry them thoroughly before frying to avoid oil splatter and sogginess. Double frying is another effective method. To cook the inside, fry once at a lower temperature; to crisp the outside, fry once more at a higher temperature.

Using the right oil is also important. Oils with a high smoke point, such as sunflower, peanut, or canola oil, work best for deep frying. Maintaining a steady oil temperature ensures even cooking and prevents greasy fries.

Conclusion

Selecting the right potato variety is the key to making crispy chips and fries. Russet, Maris Piper, Kennebec, Agria, and Shepody potatoes are among the top choices due to their high starch content and low moisture levels. While varieties like Yukon Gold can also produce good results, waxy potatoes should be avoided for the best crispiness. By combining the right potato with proper frying techniques, you can enjoy golden, crunchy fries that rival any restaurant-style dish.