I've found that I can make fried potatoes using the same recipe and sometimes they come out really nice - crispy yet slightly moist. Other times they come out just plain soggy and oily. Husband has to comment that I used to much oil, or didn't cut them up small enough. Are different types of potatoes better for frying than others?

-- Christina (introibo2000@yahoo.com), February 22, 2002

Answers

I like the Yukon Gold best. They fry up so nice.

-- Grannytoo (jacres40@hotmail.com), February 22, 2002.

I"ve grown many varieties of spuds. Far and away the best have been Carole (a yellow variety) and White Rose (a white potato). Both seem to be good for a variety of cooking methods. Last used Carole's for making Jo-Jo's and they were mighty good. Look at Irish Eyes website for the Carole. White Rose I have found locally (Calif)

-- Nick (nikoda94@hotcity.com), February 22, 2002.

Yukon gold mmmm! I also like the red potatoes(leave the skins on) fried with onions and peppers.

-- Terri in WV (mrs_swift_26547@yahoo.com), February 22, 2002.

Yep Nick, Carole or Carola in some seed catalogs are delicious. My very favorite. And more productive than other yellow varieties.

-- vicki in NW OH (thga76@aol.com), February 22, 2002.

Red potatoes get my vote and if like the really crisp soak them in cold water for 20 min., this helps bring out the starch.

-- Kelle in MT (kvent1729@aol.com), February 22, 2002.

dip n flour salt etc

fry

-- (kcg@nuwavenet.com), February 23, 2002.

make sure your oil is hot enough before you put the taters in

-- Stan (sopal@net-port.com), February 23, 2002.

Best potatoes for frying are those lowest in starch. The lower starch varieties do not get gummy. One of the best is Yukon Gold.

-- Diana (dvance4@juno.com), February 23, 2002.

Yep, what Stan said. I fry potatoes all the time and use any kind, just make sure the oil is hot when adding the spuds to the skillet. I always slice up an onion in them. Adds alot of flavor. And for some reason, not being perfect in the thickness I slice them, makes them better. You'll have a mix of soft and crispy.

-- Annie (mistletoe6@earthlink.net), February 23, 2002.

Stan and Diana are both right. Potatoes fall into 2 basic categories, 'starchy' and 'waxy'. The starchy types are mainly the baking types of potato. Russet is a good example. The waxier varieties make the best fried potatoes. They also are best for things like potato salad or steamed potatoes. Many of the smaller white potatoes, many of the red varieties and a lot of the yellow's (such as Yukon Gold)fall into this category. My personal favorite is new potatoes of pretty much any variety. I sometimes even mix new potatoes of different varieties together. Remember what Stan said. If the oil isn't hot enough the potatoes will absorb to much oil and can become soggy and greasy.

-- Murray in ME (lkdmfarm@megalink.net), February 23, 2002.

I think any variety works just use a hot Iron skillet or non stick if you are whatching the fats cover pan just long enough for potatoes to start becoming translucent season with salt and pepper,turn heat down to about low to med heat uncovered turn only as needed. never fails. now if it's a baked potato I think there is alot of difference in the variety.

-- Ned (homeontherange@hotmail.com), February 24, 2002.