With 849 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
What is the difference between a potato that is best suited for French fries and a potato that is best for making potato chips? Is it the kind of potato? The way they are grown?
The biggest difference in appearance is that for French fries, most foodservice operators and consumers prefer a long fry strip. Russets typically are a long oval shape, perfectly suited for being considered for French fries and potato chips. Of course, they have to have high solids or starch just like the rounder chip varieties. The round shape means a little more consistency in the overall diameter of the cut circles for chips. In both instances, the varieties chosen for fries or chips tend to not accumulate excess sugars while in storage, so they can fry up nice and light in color.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane
EAGLE, ID 83616