What is the best type of potato to use for making french fries? TIA

That's what I used Gayle but they seemed kinda "dry" and really...

not a lot of flavor. Maybe just a bum potato?

 
Try fingerlings (also called boilers). They have more moisture less starch content than russets.

 
More the way you do it than the potato but

probably russets.
Needs to be a two part cook--a "par-fry" and then the completion.. Definitely not a high moisture potato like red bliss, and maybe not even a Yukon.

 
I soak in cold water for 30 minutes, fry at low temp to cook inside, ...

cool to room temp and then fry on high heat to brown and crisp.

 
You can also freeze them after the first frying. That's how the restaurants...

...receive them -frozen and ready to be fried a second time. It's the same for frozen french fries at the supermarket. They've already been fried once.

Michael

 
Would you follow this same process for oven roasting? I attended a party where the hostess served

the BEST oven roasted pots...Not because of the seasonings, but because of the crisp outer skins, but not dried up on the inside.
She said something about freezing. I know she did not deep fry... She was very vague...

Whenever I make roasted potatoes, they are always wonderfully crispy on the outside, but lack flavor/substance inside....

Do you think I can use the freezer method???
TIA
Barb

 
I made these on Friday...just mezzo-mezzo...

I really followed very closly but found the potatoes cooked unevenly as it's impossible (unless you throw out a lot of potatoes)to have every slice cut exactly the same size and shape. Also the flipping and keeping the spaceing was a pain. I'll just fry when I want that really wonderful taste.

 
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