Selection of potatoes for frying
Why are some potatoes better than other for frying or making French fries? What is the chemistry in that? And how do I apply this method in selecting different veggies for different uses?
Best Answer
It's all about starch content of the potato. Waxier potatoes are wetter, meaning they have a lower start content and higher water content. They don't fry that well because they have too much water to crisp up properly. Starchier, drier potatoes are better for thin fries, but they aren't as good for chunky fries as they are actually too dry to give a fluffy inside. For chunky fries (aka chips), wedges or roast potatoes you want a potato with a medium starch content.
As for application to vegetable selection nothing comes immediately to mind, potatoes are vegetables from a botanical point of view but from a cooking point of view they are very different from most other things you prepare. Potatoes are just big balls of starch and water, so the advice above would only apply to foods that are structurally similar, like sweet potatoes and yams.
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Quick Answer about "Selection of potatoes for frying"
Many cooks know that the variety of potato is important—we recommend Russet Burbank or Maris Piper—but fewer people know that it's also critical that a potato be neither too wet nor too dry. A potato that is too wet has a low solids content and will tend to have a waxy, soggy texture when fried.What are the best potatoes to use for frying?
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.Which three 3 types of potatoes that make good french fries?
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 potatoes are best for what?
1) Starchy potatoes (russets and many sweet potatoes): Great for baking and frying as they're absorbant. 2) Waxy potatoes (red-skinned and fingerling potatoes): These potatoes are great for soups and salads because they hold their shape so well during cooking.How do you pick out potatoes?
How to Select Potatoes:The Best Way To Make French Fries At Home (Restaurant-Quality) | Epicurious
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