Best Potatoes for French Fries in the USA: A Complete Guide

French fries start with the right potato. Even the best frying technique can’t make up for a potato with too much moisture or too little starch. In the United States, Russet potatoes remain the industry standard because they produce fries with a crispy outside, a fluffy inside and an attractive golden color. In fact, about 70% of U.S. potato acreage is planted with Russet varieties, reflecting their importance for both fresh markets and potato processing.

French fries are also one of the biggest potato products in America. Nearly half of all potatoes used for food in the U.S. are processed into frozen products, with French fries making up the largest share. Around 90% of frozen fries are sold through foodservice channels, including restaurants and quick-service chains.

Whether you’re a home cook, potato grower, restaurant owner or food processor, choosing the right potato variety is the first step toward making great fries.

Key Facts

Metric	Latest Information
Best potato type	High-starch Russet
Most common fry variety	Russet Burbank
Industry preference	Long, high dry matter potatoes
U.S. potato acreage	About 70% Russet varieties
Largest potato use	Frozen products, mainly French fries

Also read: Top Countries Importing American Potatoes

What Makes a Potato Good for French Fries?

Not every potato produces crispy fries.

The best frying potatoes share several important characteristics.

• High starch content
• Low moisture
• High specific gravity
• Long tuber shape
• Low reducing sugar levels
• Consistent fry color after storage

These qualities help fries become crispy during frying while staying soft inside. Potatoes with too much moisture often produce pale, soft or oily fries.

Best Potato Varieties for French Fries in the USA

1. Russet Burbank

Russet Burbank has been the gold standard for French fries for decades.

Originally developed by Luther Burbank, this variety became famous after being adopted by major fast-food chains because of its long shape, excellent fry color and high starch content.

Why processors like it

• Long potatoes create long fries.
• High dry matter improves crispness.
• Excellent storage performance.
• Consistent quality throughout the year.

Many of the fries served by major restaurant chains are still made from Russet Burbank or similar Russet varieties.

Also read: Idaho Potatoes vs Russet Potatoes – What’s the Real Difference?

2. Ranger Russet

Ranger Russet has become one of the most important processing potatoes in North America.

Compared with Russet Burbank, it offers:

• Higher yields
• Better disease resistance
• Excellent fry quality
• Good performance after long-term storage

Many processors use Ranger Russet because it combines strong field performance with reliable processing quality.

3. Clearwater Russet

Clearwater Russet is another leading processing variety developed for the frozen French fry industry.

It offers:

• Excellent fry color
• High solids
• Uniform tuber size
• Strong storage quality

According to the USDA Agricultural Research Service, Clearwater Russet is among the potato varieties used for French fry production by major restaurant chains.

4. Blazer Russet

Blazer Russet was developed specifically for frozen processing.

Its advantages include:

• Early maturity
• High yield
• Uniform long tubers
• Low sugar accumulation during storage

The USDA also identifies Blazer Russet as a commercial French fry variety used by major processors.

5. Highland Russet

Highland Russet was released through the Northwest Potato Variety Development Program.

Field trials showed:

• 7% higher total yield than Ranger Russet
• 52% higher U.S. No. 1 yield than Russet Burbank
• Excellent fry recovery
• Strong processing quality after storage

These qualities make Highland Russet a promising option for processors looking to improve yield without sacrificing fry quality.

Also read: Top 10 Potato Producing Countries in the World

6. Rainier Russet

Rainier Russet is one of the newest processing varieties gaining attention.

Compared with traditional Russets, it offers:

• Higher processing scores
• Excellent fry color
• Lower acrylamide potential
• Better resistance to common diseases
• Fewer internal defects

USDA researchers describe Rainier Russet as performing better than both Russet Burbank and Ranger Russet for French fry processing.

Comparison of Top French Fry Potato Varieties

Variety	Fry Quality	Storage	Yield	Best Use
Russet Burbank	Excellent	Excellent	High	Premium fries
Ranger Russet	Excellent	Excellent	Very High	Frozen fries
Clearwater Russet	Excellent	Very Good	High	Processing
Blazer Russet	Excellent	Good	High	Frozen fries
Highland Russet	Excellent	Excellent	Very High	Processing
Rainier Russet	Excellent	Excellent	High	Premium processing

Why Russet Potatoes Make Better Fries

High-starch potatoes behave differently during frying.

As moisture escapes, starch forms a light, crispy crust while the inside stays fluffy.

Low-starch potatoes, such as red potatoes or many waxy varieties, retain more moisture and produce softer fries.

That is why most commercial processors continue choosing Russet varieties for frozen French fries and restaurant products.

Potatoes That Are Less Suitable for French Fries

Some potato varieties work well for roasting, boiling or salads but are not ideal for classic fries.

Variety	Reason
Red potatoes	Too waxy
White potatoes	Lower starch
Fingerlings	Small size
New potatoes	High moisture
Yukon Gold	Better for roasting and mashed potatoes

Yukon Gold fries can still taste good, but they usually produce a creamier texture instead of the light, fluffy interior associated with traditional French fries.

Also read: Top 10 Highest Potato Producing States in the US

How the French Fry Industry Selects Potatoes

Large processors evaluate much more than appearance.

Before potatoes enter a processing plant, they are tested for:

• Specific gravity
• Dry matter
• Sugar content
• Size uniformity
• Internal defects
• Storage performance

Loads that fail processing standards may be redirected to fresh markets or other processing uses.

Tips for Making Better French Fries

Choosing the right variety is only part of the process.

For the best results:

1. Use mature Russet potatoes.
2. Cut fries to an even thickness.
3. Rinse to remove surface starch.
4. Dry thoroughly before frying.
5. Fry twice for maximum crispness.
6. Salt immediately after cooking.

These simple steps help create fries with a crisp exterior and soft interior.

Future of French Fry Potatoes

Potato breeding programs continue developing new varieties that offer higher yields, improved disease resistance and better processing quality.

New Russet varieties such as Rainier Russet and Highland Russet are designed to reduce defects, improve fry color after storage and meet the needs of processors while helping growers increase productivity.

As consumer demand for frozen fries continues to grow, processors are expected to adopt more advanced varieties that combine strong field performance with consistent processing quality.

Conclusion

When it comes to making French fries in the United States, Russet potatoes remain the clear winner. Their high starch content, low moisture and long tuber shape produce fries that are crispy on the outside and fluffy inside.

While Russet Burbank continues to be the benchmark, newer varieties such as Ranger Russet, Clearwater Russet, Blazer Russet, Highland Russet and Rainier Russet are helping processors improve yields, storage performance and fry quality.

For growers, choosing the right variety means meeting processor requirements. For restaurants and home cooks, it means consistently serving better French fries.

Also read: Why Food Manufacturers Are Picking Potato Starch

Frequently Asked Questions (FAQs)

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Image credit: Potato Insights
Sources:

• United States Department of Agriculture (USDA) – Economic Research Service (ERS).
• United States Department of Agriculture (USDA) – Agricultural Research Service (ARS).
• USDA Agricultural Research Service (ARS).
• University of Idaho – Potato Variety Development Program.
• USDA National Agricultural Statistics Service (NASS).
• Food and Agriculture Organization of the United Nations (FAO).
• International Potato Center (CIP).

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