What is the best kind of potatoes to use for french fries ?

Question

I am curently using red potatoes and i dont like the end result.

Answer 1

Your preference...

Long White Potato
Russet Potato
New Potato
Finger Potato
The French Fingerling
http://www.hormel.com/templates/template.asp?catitemid=120&id=826#tips

Answer 2

McDonalds Fries
Source: zenadsl2377

2 large Idaho Russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1 1/2 - 2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a French fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is a lot of work). Place the shoe stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious) After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in. After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. (I suggest about 1 teaspoon of salt, maybe slightly more). Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

Special Notes:
Note: If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.

Note: For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.

Answer 3

The best potato for frying is the Idaho due to its high starch content. A fabulous healthy way to prepare a quasi fried potato is to cut in half, then take each half and cut in three sections. Rinse off and put in a pan with cold water. Bring to a boil and cook for 5 mins. Drain in a colander. Meanwhile have your oven at 450. On a baking sheet, combine your potatoes with kosher salt (or seasoned salt) and olive oil just to coat Bake 15-20 mins turning midway through. They will be creamy inside and crisp outside.

Hope you like this dish. We love it!

Answer 4

In the Netherlands and in Belgium (I apologize to France, but the best fries come from Belgium!) the most popular potato for making fries is called "Bintje", which is a Dutch potato type. I heard they are also available in the US (And I heard that in New York some Belgian "friteries" have opened - check them out..!)

Answer 5

ODaho Russett Potatoes work the best for either homemade french fried or potato chips....

Answer 6

Idaho potatoes are best to use for french fries.

Answer 7

white potatoes from Idaho. The baking kind.

Answer 8

Idaho Potatoes work best for me.

Answer 9

Yukon Golds will work better for you. You do NOT have to use the Idaho variety.

Also. . .soak the cut potatoes first in "ice water" for 20-30 minutes.

Then (single or double) fry them in peanut oil.

Or "roast" them in the oven.

Or fry once. . .dry. . .then roast.

Enjoy!

Answer 10

maris piper is considered the best by most Chefs in UK. with any potato try cooking at low temp to soften first, remove from oil and heat oil to 180-190oC before returning to pan to crisp the outside.