What's a good potato for frying? Just made some with little reds,

[elleng]

and very disappointed with flavor - LITTLE, and not at all sweet.

Darn! Been ages since I've done this!

Thx

[Corvo Bianco]

1. I'm not a potato expert just wanted to make sure you remembered salt

[elleng]

3. I did, HAD to add, after tasting!

[notdarkyet]

2. I use russets. On the food channel they showed them on a baking sheet, dribbles with oil.

CUT up potatoes into quarters or eighths.

[elleng]

4. That's one of my methods, on baking sheet,

have cut into various shapes and sizes, often discs.

[tazkcmo]

7. Yeppers.

Shredded, cubed, baked cooled then cubed, skin on, skin off. The russet is the super tater!

If frying from a raw state, be sure to rinse the startch out but I doubt you needed to be told.

[gay texan]

5. Yukon Gold

or homegrowns if you're lucky

[elleng]

6. Thanks, will try Yukon.

Was hoping neighbor would have grown some this year, but nada!

[tazkcmo]

9. Yukon Golds

They really brighten up a plate!

[PearliePoo2]

8. I love Yukon Golds! I always pick out the BIG ones

I cut them up in their jackets into bite size pieces, put them in a glass bowl, drizzle with a little olive oil, stir them up, then microwave them for a few minutes until a fork just barely pierces them, stir them up again, then microwave again for a minute or so.

In a BIG heavy fry pan, I heat up a good quality olive oil, dump in the potatoes and spread them all out and separate them.
I then babysit them like crazy, individually turning each piece over so that every side gets nicely golden brown. I watch the heat carefully.

Meanwhile in another pan, I fry sliced onions and chopped fresh garlic together. When everything is done, I dump the onions and garlic into the potatoes and stir it all together and serve with a little sea salt and freshly ground pepper.

If I'm doing breakfast, I'll fry some over-easy eggs and put them on top of the entire works!

YUM!

[Hortensis]

15. I don't use the MW enough, thanks for the pointer.

5:34 in the morning here, and that last's sounding very good.

[JHan]

10. Russets for sure.

[BillyBobBrilliant]

11. For frying in oil, the chefs use russets

They have more starch, and fry better (best is to par-fry at 350, rest and final fry at 375 for about 8 minutes -- gives that creamy center with a crunchy outside) The little reds, and others with thin smooth skins are more waxy, and broil better, drizzled with oil and spices, and placed on a baking sheet in an oven about 400deg F for ~25 minutes, oor until brown and an internal temp of ~165 deg F.

[JayhawkSD]

12. Definitely Russets.

Yukon Gold is definitely my favorite for roasting, but I have fried them and was less than thrilled.

Baking tips to Russets as well, and baked, sliced and fried... Russets hands down.

[Kali]

13. yellow cooking onions fried with a starchy potato will sweeten up the dish

little reds are ok for home fries or other chunky styles of fried potatoes but russets are really the best regularly available potato for french fries or "chips"
people also like Yukon Golds as a good all-purpose potato.

[Wawannabe]

14. I find the Yukons

To be a little sticky after cut (too much starch?) and much prefer to mash them.

Russets par boiled and then sliced for fried - or strips for french fries. Crispy outside and tender inside.

[Hortensis]

16. Did anyone mention russets for frying and crispness? :)

You mentioned sweetness, though, and Yukon Golds are the ones to choose for sweetness. They fry up fine with a little attention and I think probably probably won't break down in the pan as easily as russets if they get a bit overcooked.

[elleng]

17. Thanks, Hortensis. Yes, several mentioned russets.

I was hoping for some flavor too, and got none, so was driven to post here, where I knew I'd get lots of suggestions.

Don't know when I'll make French fries next, but will check potato spot @ grocery store and stock up on a variety. Stew coming up (mebbe!) I use reds for everything most often, but I don't actually cook very often, so surprised myself yesterday!

[Hortensis]

18. I bet you have a much nicer choice of varieties there,

more than here, where Yukons are unquestionably the sweetest. We don't eat a lot of potatoes, but I steam reds now and then and add them to almost any dressed salad to make it a meal, or to a clear soup when I want tidy little cubes that won't break down.

I don't mind cooking, but if we had your choice of good restaurants fairly nearby we'd be eating out a lot more also.

[elleng]

19. FUNNY, just returned from grocery store, and NO Yukons at all!

Plenty russets and reds, and sweets. I have a sweet for dinner fairly often, but the others only occasionally if/when I cook.

As to eating out, I only do so when 'visiting' a friend in DC suburb, 70 miles from here; will be there to vote, and if in the mood, we may eat out. He's from Pakistan/India, so that kind of 'exotic' is often our choice, that and Bread & Chocolate cafe, for French-style and misc.

[Hortensis]

22. That is funny. Perhaps it's your postings from the NYT

that made me associate you with those who have all the ingredients close by. Which wouldn't exactly be the smartest assumption. We subscribe to the Times here in rural Georgia, most of an hour from the nearest Indian market.

Happy voting. We followed ours down in town with a genuinely good Mexican lunch.

[Phentex]

20. This is too strange...

I was coming here to ask why fried potatoes are so darn good! I made some the other day and I can't remember the last time I had done that. I just wanted some fried potatoes! I cheated by dicing them and zapping them in the microwave for a few minutes. Then I dumped in a hot pan and fried until golden brown. Man, they were good. Crispy on the outside, tender on the inside. Yum!

I used a russet.

[elleng]

21. FUNNY! Glad yours were YUM.

I'll return to the project sometime!

[sir pball]

23. Kennebec potatoes are the best, but can be hard to find.

I've seen them at Whole Foods and some smaller specialty produce stores, if you're ambitious you can buy seed taters online and grow your own.

Cut into thick fries, poach in oil at 300F until tender, then cool off and fry again at 375 until golden brown and crispy. Best fries ever. Works well with Russets as well.

[elleng]

24. Thank. MAY have seen them @ grocery store recently,

when no Yukons were in sight.

[PoindexterOglethorpe]

25. Personally I've found Yukon Golds to be completely worthless.

I am sure I'm doing something wrong since so many like them.

I sometimes make home made french fries. Basic russets here.

If I'm making potato salad I use red potatoes, since you want waxy potatoes for potato salad.

[pansypoo53219]

26. purple or russets(idahos). i just finished boring reds. white sucks.

superiors are crap. hate yukon golds. tho some like golds.