Which Potatoes Are Suitable for Fries, Which Are Not, and Why?

Everyone loves golden, crispy fries. But did you know that choosing the right potato is one of the most important factors for successful fries? Whether you're cooking in a deep fryer, an air fryer, or in the oven: it all starts with picking the best potato for fries.

Opt for floury potatoes—the secret to real Belgian fries

To make authentic Belgian fries, use floury potatoes. These have more starch and less water, which allows them to:

• brown more quickly during cooking
• develop a crispy crust
• remain soft and fluffy inside

The most well-known floury potato varieties for fries are: Bintje, Agria, Victoria.

Avoid firm-fleshed potatoes

Firm-fleshed potatoes, such as Charlotte, Nicola, or Annabelle, have higher water content and less starch. They hold their shape when cooked, but after frying, they become rubbery, softer, and less browned.

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

Tip: How to Recognize the Right Potato?

Check at the supermarket or on the packaging if the potato is labeled as 'suitable for fries' or 'floury.' In many stores, this is stated explicitly. That way, you’re sure of making the right choice.

In summary: which potato for fries?

Suitable for Fries

• Bintje: Ideal for fries thanks to its floury texture, producing crispy and airy fries. It’s THE classic potato for fries.
• Agria: Thanks to its firm composition and high starch content, fries become nicely golden and crispy.

Not Suitable for Fries

• Charlotte: Firm-fleshed and contains too much water, resulting in limp and less crispy fries.
• Nicola: Gives a rubbery texture after cooking, which harms the taste and consistency.