What type of potato is most commonly used for French fries?

The potato type most commonly used for French fries is the russet potato. Russets are favored because their high starch content helps create a fluffy interior, while their relatively low moisture supports a crisp, browned exterior.

Commercial fry producers often use named russet varieties such as Russet Burbank, Ranger Russet, and Umatilla Russet. Since the 1960s, frozen French fries in the United States have commonly been produced from russet potatoes that are cut, blanched or partially fried, frozen, and shipped to restaurants.

The choice of potato affects the final texture. Waxy varieties such as red potatoes tend to hold their shape but can produce a denser, less fluffy fry. Yukon Gold potatoes can make flavorful fries with a naturally buttery color, while sweet potatoes are used for a distinct variation rather than the conventional white-potato fry.

Preparation matters as much as variety. Potatoes are often soaked or rinsed to remove surface starch, then dried thoroughly. A two-stage fry—first at a lower temperature to cook the center, then at a higher temperature to crisp the outside—is widely used.