If you have ever taken the time cutting potatoes, seasoning them just right, and patiently waiting for them to finish frying--only to end up with fries that are limp, soggy, or strangely sweet, you're definitely not alone. For the longest time, I assumed I was doing something wrong in frying them. I'd tweak the temperature or cook them longer. I tried soaking them overnight. I tried different seasoning blends. Still, every batch turned out a little differently.
Eventually, I realized the biggest variable wasn't my recipe at all—it was the potato.
That might sound obvious now, but for years I bought whatever potatoes were on sale. Some weekends, I'd end up with fries that rivaled those at our favorite burger restaurant. Other times they'd brown too quickly but still feel too firm inside, or they'd never crisp up on the outside no matter how long they stayed in the oil or the oven.
Once I started paying noticing the type of potato I was buying, my french fry results became much more consistent. Whether I'm making fries in the deep fryer for a backyard cookout or tossing a batch into the air fryer for a quick weeknight dinner, the potato itself makes as much difference as the cooking method.
If you're wondering which potatoes make the crispiest homemade fries, the short answer is Russet potatoes. They're the gold standard for a reason. But they're not the only option, and depending on how you cook your fries, another variety might be a better fit.
Why Some Potatoes Make Better Fries Than Others
One of the things that surprised me most was learning that potatoes aren't nearly as interchangeable as I thought.
The biggest differences come down to starch, moisture, and natural sugars.
High-starch potatoes develop that fluffy interior we all associate with restaurant fries. Lower-moisture potatoes also crisp much more easily because there's less water that has to cook away before browning can begin.
You can actually see the difference while cooking. Some potatoes release so much moisture that they almost seem to steam themselves before they ever start crisping. Others begin turning beautifully golden without much effort.
That's why two bags of potatoes sitting side by side at the grocery store can produce completely different results using the exact same recipe.
Why I Reach for Russets Almost Every Time
If I'm specifically making homemade French fries, I don't spend much time debating which potatoes to buy anymore. I head straight for the Russets.
After trying Yukon Golds, white potatoes, red potatoes, and even a few specialty varieties over the years, Russets are still the ones that give me the most consistent results.
Their high starch content creates that classic combination of a crisp shell with a light, fluffy center.
They're also naturally lower in moisture, which means they brown more easily whether I'm frying them in oil or cooking the fries in an air fryer.
They're also wonderfully forgiving.
I've had evenings where I accidentally crowded the air fryer basket a little too much or didn't dry the potatoes quite as thoroughly as I should have. Russets still turned out surprisingly good. Other varieties aren't nearly as forgiving and tend to stay softer if every step isn't just right.
There's a reason so many restaurants rely on Russets. Once you've made a few batches yourself, it's easy to understand why.
Yukon Golds Make a Different Kind of Fry—and That's Not a Bad Thing
If Russets make classic steakhouse fries, Yukon Golds make the fries I'd serve with Sunday dinner.
They're creamier, richer, and have an almost buttery flavor that you notice with the very first bite.
They don't become quite as crisp because they contain a little more moisture and a bit less starch, but sometimes that's exactly what I'm looking for. When we're serving grilled chicken, roast beef, or homemade sandwiches, Yukon Gold fries have a heartier texture that feels right at home on the plate.
I wouldn't choose them if I'm trying to recreate fast-food fries, but I absolutely keep them in mind when I want something a little different.
What About Red and White Potatoes?
People ask this a lot because they're often less expensive than Russets.
Can you make fries with them?
Absolutely.
Would they be my first choice?
Probably not.
Red potatoes hold their shape beautifully because they're waxier and contain more moisture. That's wonderful for potato salad, or even for roasted potatoes, but it also means they stay firmer when cooked.
Instead of getting that fluffy interior, you'll end up with fries that are denser and creamier.
White potatoes fall somewhere in the middle. If that's what I already have in the pantry, I'll happily use them, but if I'm shopping specifically for fries, I'll almost always spend the extra dollar or two on Russets.
After enough batches, you start realizing that the potato itself saves you far more frustration than any cooking trick ever could.
Why the Air Fryer Changed How I Buy Potatoes
The air fryer is probably where I noticed potato varieties making the biggest difference.
When you deep fry potatoes, hot oil surrounds every inch of the potato, transferring heat incredibly efficiently throughout. Even potatoes with a little more moisture will still develop a nice crust because the oil works so efficiently on the entire piece of potato.
An air fryer is a little different.
Instead of hot oil, it's relying on hot air circulating rapidly to remove moisture from the surface before browning can really begin.
That means moisture suddenly becomes your biggest challenge.
The first few times I made air fryer fries, I was surprised that one batch was wonderfully crisp while the next felt a little too soft. I hadn't changed the recipe. The only thing that had changed was the bag of potatoes I bought.
Since then, I've almost exclusively used Russets for air fryer fries because they're naturally drier. They crisp faster, brown more evenly, and stay fluffy inside without becoming gummy.
Yukon Golds still make delicious air-fryer fries, but I expect them to be creamier rather than extra-crispy. Once I adjusted my expectations, I appreciated them for what they are instead of comparing them to Russets.
Deep Fryer vs. Air Fryer vs. Oven: Does Potato Choice Matter?
One thing I've learned after making fries in every possible way is that the choice of potato becomes even more important as you use less oil.
With a traditional deep fryer, Russets are still my favorite, but, remember, hot oil is incredibly forgiving. If you choose a potato with a little more moisture, it still quickly creates a crisp shell while the inside cooks through. This is especially true if you're using the classic double-fry method.
The oven sits somewhere in the middle. It can produce excellent fries, but because moisture leaves the potatoes more slowly than it does in oil, high-starch potatoes still have a noticeable advantage. I always preheat my baking sheet so the fries start crisping the moment they hit the pan.
The air fryer, though, in my experience, is the least forgiving of the three.
Every little bit of moisture matters. Overcrowding the basket and drying the potatoes thoroughly both matter. Even shaking the basket halfway through cooking makes a difference.
That's why I recommend Russets so strongly for air fryer fries. They simply make the whole process easier and more reliable.
A Few Small Tricks That Make a Big Difference
Even with the best potatoes, a few simple habits make homemade fries noticeably better.
I always soak freshly cut potatoes in cold water for at least 30 minutes because it removes excess surface starch that can prevent even browning. After that, I dry them as thoroughly as possible—sometimes even letting them sit on a clean kitchen towel for a few extra minutes if I have the time.
I also try not to crowd the pan or the air fryer basket. I know it's really tempting to cook everything at once, especially when everyone is already asking when dinner will be ready! However, giving the fries a little breathing room (space for the air or oil to circulate) almost always pays off with better texture.
Those aren't complicated techniques, but together with choosing the right potato, they're the difference between fries that are simply good and fries everyone keeps reaching for.
Frequently Asked Questions
What potatoes do restaurants use for French fries?
If you've ever wondered why restaurant fries have that perfect crunch, Russet potatoes are a big part of the answer. Their high starch content and lower moisture make it much easier to get crisp, golden fries with soft, fluffy centers. It's one of the reasons you'll find Russets in so many restaurant kitchens.
Are Yukon Gold potatoes good for homemade fries?
Yes. Yukon Gold potatoes make delicious fries with a creamier texture and richer flavor. They won't become quite as crispy as Russets, but they're an excellent choice if you prefer a heartier fry.
What are the best potatoes for air fryer fries?
Russet potatoes are my first recommendation for air fryer fries because they contain less moisture than waxier varieties. They crisp more easily and consistently produce the best texture.
Do I need to soak potatoes before making fries?
No--but, remember that soaking the potatoes removes excess surface starch and usually results in crispier, more evenly browned fries. It's an extra step, but one I rarely skip anymore because the difference is noticeable.
If you remember one thing...
If someone asked me for just one piece of advice about making homemade French fries, it wouldn't be about seasoning or cooking temperature.
I'd tell them to buy better potatoes.
It sounds almost too simple, but after making countless batches over the years, that's the one change that improved my fries more than anything else. Once I stopped treating every potato the same and started reaching for Russets when I wanted classic fries, the rest of the process became much easier.
Whether you're pulling out the deep fryer, roasting a tray in the oven, or making a quick batch in the air fryer on a busy Tuesday night, starting with the right potato give your fries an edge that no recipe can really replace or correct.
What if your first batch isn't perfect? Don't give up! Making homemade fries does have a bit of a learning curve, but once you find the potato and method that work best in your kitchen, you'll wonder why you ever settled for frozen fries.
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