Which potatoes are suitable 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 a great result? Whether you're frying in a deep fryer, air fryer, or oven: everything starts with choosing the best potatoes for fries.

Choose floury potatoes, the secret to Belgian fries

For genuine Belgian fries, use floury potatoes. These potatoes contain more starch and less moisture, which means they:

• brown more quickly
• get a crispy crust
• stay soft and fluffy inside

The most well-known 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 become chewy, soggy, and paler in color.

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

Tip: how do you recognize the right potato?

Check in the supermarket or on the packaging whether the potato is labelled as “suitable for fries” or “floury”. In many stores, this is explicitly mentioned. That way, you know you’re making the right choice.

In summary: which potato for fries?

Suitable for fries

• Bintje: Ideal for fries because of its floury texture, which results in crispy and fluffy fries. It's the classic fry potato.
• Agria: Thanks to its firm and high-starch composition, fries turn out wonderfully golden and crispy.

Not suitable for fries

• Charlotte: Waxy and contains too much moisture, so fries become limp and don't get crispy.
• Nicola: Produces a rubbery texture after frying, which does not benefit the taste or bite.