The best potatoes to use for making fresh French fries are Idaho Russet Potatoes. The high solids content of the Idaho Potato guarantees consistent flavor, golden color and fluffy potato inside texture. In addition, the long oval shape of the Idaho Potato will result in eye-pleasing cut fries.
Is Idaho Potato good for frying?
When frying, the high solids content of Idaho® potatoes decreases oil absorption, guaranteeing crispier potatoes. In addition, Idaho® potatoes shrink less when fried and retain their shape better than moister potatoes.
Does Idaho have good French fries?
Plus, the state’s growing season of warm days and cool nights help produce top-notch tubers, and Idaho Russet potatoes are associated with crispier, fuller french fries that shrink less and absorb less oil, according to the Idaho Potato Commission.
What is an Idaho potato best for?
Idaho potatoes can be used in a wide range of recipes, from fries to hash browns to soup to roasted potatoes and even turkey hash. Russet potatoes are a versatile variety, but they are the potato when you want to make baked potatoes or twice-baked potatoes.
Which potato is best to use for deep frying French fries?
Russet potatoes
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.
Which is the best potato to fry?
Russet potatoes
The best potatoes for frying are Yukon Gold or Russet potatoes. I’ve used red potatoes as well. If you use Russets you definitely want to soak them in water before frying because they have a high starch content but they will be crispier overall.
Does McDonald’s use Idaho potatoes?
Rainey recounted the gentleman’s agreement McDonald’s CEO Ray Kroc made in the 1960s with J.R. Simplot to be the restaurant chain’s frozen fry supplier. Today, J.R. Simplot Co. remains the major supplier of McDonald’s fries and a central player in the Idaho agricultural economy.
What percentage of Idaho potatoes goes to McDonald’s fries?
That deal brought billions of dollars to the Idaho economy. Until then, McDonald’s had purchased only fresh potatoes. The J.R. Simplot Co. had supplied about 20 percent of the spuds that became McDonald’s fries, according to “Behind the Arches,” a 1995 book chronicling McDonald’s rise.
Does Five Guys use Idaho potatoes?
Chad Murrell, son of Five Guys’ founder Jerry Murrell, told Food Republic in 2016: “We’ve perfected the process now, so all our potatoes are Burbanks from Idaho except for two months of the year, when the Idaho potatoes are too soft for us to fry in peanut oil since they absorb too much.
Can I use Idaho potatoes instead of Russet?
The confusion between the Idaho potato and Russet is prevalent. People generically use the term “Russet potato” for “Idaho potato” which was contested by the Southern District of New York, and the judge affirmed that these two terms could not be used interchangeably. A Russet potato is not an Idaho potato.
Are Idaho potatoes same as Russet?
A russet potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, soft, and mealy, and it is suitable for baking, mashing, and french fries. Russet potatoes are also known as Idaho potatoes in the United States.
Whats the difference between Russet and Idaho?
Russet potatoes are grown in many states, however, only potatoes grown in Idaho can be called Idaho® potatoes. Idaho’s ideal growing conditions – the rich, volcanic soil, climate and irrigation – are what differentiate Idaho® potatoes from potatoes grown in other states.
What potato does McDonald’s use?
The most common potatoes we use for McDonald’s fries include the Russet Burbank, Russet Ranger, Umatilla Russet and the Shepody—varieties known for producing a flavorful fry that’s crispy on the outside and fluffy on the inside.
Why are my potato fries not crispy?
Crispiness is often a factor of the temperature of the oil…if it’s too cool, it will render soggy fries. Also, crisp fries are often coated with a flour batter, so, if your fries don’t have that, they might be soggier. And, if they have cooled off, they tend to get soggy.
Why won’t my fried potatoes get crispy?
A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
Why Soak potatoes in water for 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.
Why put potatoes in water before making fries?
Soaking peeled, washed, and cut fries in cold water overnight removes excess potato starch, which prevents fries from sticking together and helps achieve maximum crispness.
Why do you soak potatoes in salt water before frying?
Why use salt water for soaking potatoes? There’s moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.
What potato does KFC use?
According to a KFC manager on this Reddit Ask Me Anything thread, KFC’s mashed potatoes come from powdered potatoes, a.k.a instant mashed potatoes. One excellent KFC copycat recipe hails Idahoan brand mashed potatoes as a close approximation of the dried potato flakes KFC uses in their kitchen.
What variety of potatoes does KFC use?
The National Potato Council and KFC in Kenya have identified the Markies potato variety as a suitable variety that farmers in that country can now grow to supply the US-based fast-food chain with locally sourced French fries. Certified Markies potato seed is produced in Kenya by Agrico Potato Services Africa (PSA).
Is it better to fry potatoes in butter or oil?
Using both butter and oil to fry the potatoes gives you the best of both worlds. The butter will impart a delicious buttery flavor to the potatoes and the oil will keep the butter from burning.