best potato for fries

Ever chomped down on a fry that’s all mush inside and burnt like charcoal on the outside? Yeah, we’ve all been there—probably while sittin’ in the drive-thru line thinkin’, “Man, this ain’t worth my $5.” But lemme tell ya somethin’: the secret to fries that make your soul do a happy dance starts way before the oil even bubbles. It’s all ‘bout pickin’ the best potato for fries. Not every spud can handle the heat, y’know? Some are built for mashin’, others for roastin’—but only a few got that magic combo of starch and structure to pull off that golden, crispy, fluffy masterpiece. Once you lock onto the best potato for fries, your kitchen’ll smell like a gourmet fry shack, and your friends’ll be beggin’ for your “secret recipe” (spoiler: it’s just the right tater).

Alright, y’all, time for a lil’ kitchen science—but don’t worry, we keep it real. The holy grail? **High starch, low moisture**. Potatoes like russets are basically fry royalty ‘cause they’re packed with starch (that’s your fluff) and don’t hold onto water like it’s gold (less water = more crisp). When you dunk ‘em in hot oil, the outside dries out fast, formzin’ that crackly shell we all crave, while the inside stays light as a cloud. Waxy taters? Nah—they’re too juicy, so they just steam in the oil and turn sad and limp. So if you’re huntin’ for the true best potato for fries, starch is your ride-or-die. Skip this, and you might as well be fryin’ zucchini sticks.

If spuds had a throne, the russet’d be sittin’ on it wearin’ a crown made of golden fries. These bad boys are rough-skinned, starchy as heck, and low in sugar—perfect for fryin’ without turnin’ brown too quick. Most big chains, includin’ them golden arches, swear by russets for their best potato for fries magic. They fry up light, crisp, and hold their shape like they got somethin’ to prove. Plus, they’re cheap, easy to find, and don’t fall apart when you cut ‘em. Honestly? If you ain’t usin’ russets for fry night, you’re just playin’ chef half-cocked.

Now, don’t get us wrong—Yukon Golds are fancy. That buttery flesh? Mmm, tastes like comfort in a bowl. But for fries? They’re kinda like that friend who shows up lookin’ great but forgets the snacks. Yukon Golds sit in the middle—more starch than red potatoes, less than russets. So yeah, you *can* fry ‘em, and they’ll taste rich and slightly sweet… but they won’t give you that glass-shatter crunch we’re after. They’re better for roastin’ or makin’ fancy mash. Still, if you’re feelin’ wild and want a fry with a golden glow and creamy bite, go for it—but don’t expect McDonald’s-level crisp. Pro tip: soak ‘em extra long, or your fries might end up lookin’ like wet shoelaces.

Alright, real talk—what kind of potatoes does McDonald’s use for its fries? We’ve all wondered while scarfin’ down a large at 1 a.m. Well, pull up a chair: it’s the **Russet Burbank**. Grown mostly in Idaho and the Pacific Northwest, these spuds are bred for low sugar (so they don’t brown too fast) and high solids (aka less water, more crunch). Fun fact: Mickey D’s works directly with farmers to make sure every batch of their best potato for fries meets strict standards—down to the sugar level and size. That’s why their fries taste the same whether you’re in Tokyo or Tallahassee. So yeah, grab some Russet Burbanks if you wanna bring that iconic flavor home.

Ever notice how Five Guys’ fries look kinda… rugged? Like they just rolled outta the dirt and straight into the fryer? That’s ‘cause they use **Atlantic russets**—another high-starch variety—but they keep it fresh: no blanchin’, no freezin’. They slice ‘em daily, soak ‘em quick, and fry ‘em in peanut oil. The result? A fry that’s crisp outside, fluffy inside, with a down-home, earthy vibe. So to answer what potatoes do Five Guys use?—yep, still a russet, just a different breed, handled like your abuela used to do it. That’s why their version of the best potato for fries feels so dang honest.

Russets rule, but let’s shout out the backups. **Katahdin**? Solid if russets are outta stock. **Shepody**? Big in Canada—fries like a dream. Even **purple potatoes** can add flair (though they’re waxy, so double-fry with caution). But here’s the tea: if you stray too far from high-starch land, you’re rollin’ the dice. Stick close to the best potato for fries principles—high starch, low moisture—and you’ll be golden. Otherwise, you might end up with what we call “fry mush.” And nobody wants that, y’all.

Got your russets? Awesome. Now don’t mess it up! First, soak those sticks in cold water for at least 30 minutes (2 hours if you got time). This pulls out extra starch and sugar, so your fries don’t turn gummy or brown too fast. Second, **dry ‘em like you mean it**—any water left means oil splatter and soggy fries. Third, **double-fry**: low temp (325°F) to cook through, then high temp (375°F) for that crunch. And salt ‘em right after fryin’—it sticks better when they’re hot! These tricks turn a good best potato for fries into a legendary one. Feelin’ extra? Toss ‘em in cornstarch before the second fry for next-level crisp. You’ll thank us later, promise.

We’ve seen it all: crowdin’ the fryer (hello, boiled potatoes!), skippin’ the soak (sticky mess), usin’ cold oil (sog central), or cuttin’ uneven sticks (some burnt, some raw). Even with the best potato for fries in hand, these rookie moves can wreck your batch. And don’t even think ‘bout reusin’ oil too many times—rancid oil = sad fries. Also, resist seasonin’ *before* fryin’; salt pulls out moisture and kills crispness. Save it for the final sprinkle. Bottom line: respect the process. Your spuds deserve better than half-baked effort.

Russets? Oh, honey—they’re the people’s champ. You’ll find ‘em at Walmart, Kroger, your neighborhood farmers market, or stacked high in 10-pound sacks at Costco (hello, Super Bowl Sunday dreams). When you’re pickin’ ‘em out, go for firm spuds with smooth, dry skin—no soft spots, no sprouts, and absolutely **no green patches**. That green means solanine, and trust us, it’ll turn your fry night into a stomach-sour situation real quick.

Now, stash ‘em right: **cool, dark, and well-ventilated**—like a basement shelf or a back corner of your pantry. Never, ever toss ‘em in the fridge. Cold temps mess with the starch, turnin’ it into sugar, which sounds sweet ‘til your fries come out weirdly dark and candy-like… and not in that “yum” way—more like “why does this taste like a science experiment?”

Got a paper grocery bag? Toss ‘em in there—breathable, simple, perfect. And if you’ve already peeled and cut your spuds into sticks? Yeah, you can keep ‘em submerged in cold water in the fridge for up to 24 hours to keep ‘em from browning. But—and this is critical—**pat ‘em bone-dry** before they hit the oil. Wet fries = soggy fries = sad kitchen vibes. Treat your best potato for fries like the MVP it is, and it’ll pay you back in crispy, golden, salt-kissed glory every single time.

Hankerin’ for more root-to-table truth? Don’t miss our full breakdown over at Sweet Potato v Potato: Which One Really Rules the Fry Game?—or poke around Basics on Potaday to sharpen your spud sense like a pro.

References

• https://www.agrifoodatlas.org/potato-varieties-and-frying-performance
• https://extension.umn.edu/vegetables/potato-types-and-uses
• https://www.fda.gov/food/nutrition-education-resources-materials/potato-preparation-guide
• https://www.idahopotato.com/professionals/foodservice/fry-preparation
• https://www.ncbi.nlm.nih.gov/pmc/articles/starch-content-and-frying-quality-in-potatoes