French Fry 101
IN THIS LESSON
Why Kennebecs Kick Russets to the Curb When It Comes to Fries
Hey there, fellow spud enthusiasts! Today, we’re diving deep into the crispy world of French fries and pitting two potato titans against each other: the Kennebec and the Russet. Grab your ketchup (or mayo if you’re fancy), and let’s crunch down on why Kennebec potatoes are often hailed as the fry master’s potato of choice.
At Frites Street we only use Kennebec-Style potatoes. You’re about to learn why.
First off, let’s talk texture. Kennebec potatoes are known for their super smooth skin and a lower water content compared to their buddy, the Russet. This magical combo means when Kennebecs take a dive into the hot oil, they emerge as golden warriors — perfectly crispy on the outside with a fluffy, heavenly interior. On the other hand, Russets, while still a decent choice for frying, tend to absorb more oil due to their higher water content, sometimes giving you a greasier bite.
Now, onto the flavor department. Kennebecs are subtly sweet, which is a delightful palette pleaser especially when you’re munching on a pile of fries. They manage to hold on to a natural, earthy potato taste even after frying, which makes them a favorite in the culinary world. Russets do pack a punch in flavor too, but they can sometimes lose their potato-ey essence and become a bit bland when fried.
Color is another round in our potato pageant where Kennebecs shine. Thanks to their sugar content and the natural chemicals within, Kennebec fries often sport a more appealing golden brown tan than the Russet fries. This not only makes them Instagram worthy but also irresistibly inviting. Russet fries can achieve a good color, but they often require a bit more finesse (and sometimes added artificial coloring) in the frying process to avoid going from fab to drab.
Lastly, let’s not forget about the shape and structure. Kennebec potatoes hold their shape splendidly when cooked. This means you get sturdy fries that won’t flop over on your plate or turn to mush under a sprinkle of salt. Russet potatoes, while they can be cut into nice big wedges or sticks, sometimes just can’t keep it together and end up breaking apart or getting too crispy.
In conclusion, while Russets are a classic and can certainly hold their own in a fry-off, Kennebecs bring that extra level of crisp, flavor, and golden beauty that can turn a simple side dish into the star of the show. So next time you’re firing up the fryer, reach for a Kennebec and watch your fry game soar to new heights!
Who knew potatoes could be so exciting, right? Now go forth and fry with the might of the Kennebec! 🥔🍟