Which potatoes are best for fries, which are not and why?

Everyone loves golden, crispy fries. But did you know that the type of potato is one of the most important factors for success? Whether you fry them in oil, use an air fryer, or bake them in the oven: it all starts with choosing the right potatoes for fries.

Tips & Tricks

Choose floury potatoes, the secret behind Belgian fries
To make authentic Belgian fries, you should use floury potatoes. These contain more starch and less moisture, which makes them:

brown faster to a golden color
develop a crunchy crust
soft and fluffy on the inside

The most popular floury potato varieties for fries are: Bintje, Agria, Victoria.

Avoid waxy potatoes
Waxy potatoes, such as Charlotte, Nicola or Annabelle, contain more moisture and less starch. They hold their shape well when boiled, but when fried they turn tough, limp, and pale.

They are perfect for salads or gratins, but not suitable for making fries.

Tip: how to recognize the right potato?
Check in the supermarket or on the packaging whether the potatoes are labeled “suitable for fries” or “floury.” In many stores, this is mentioned explicitly. That way, you know you’re making the right choice.

Summary: which potato for fries?

Suitable for fries

Bintje: Perfect for fries thanks to its floury texture, which creates crispy and airy fries. This is the classic fry potato.
Agria: Its firm and starchy composition ensures fries that are beautifully golden and crispy.

Not suitable for fries

Charlotte: Too waxy and too moist, resulting in limp fries that don’t crisp up well.
Nicola: Produces a rubbery texture when fried, so the taste and bite aren’t as good.