We Asked 3 Chefs the Best Potato for Roasting—They All Said the Same One

Potatoes may not require attention in the spotlight, but they have long been devoted, quiet) in the kitchen. These universal, satisfactory and saturated with nutrients, often experienced in the status of the side discs, have been nourished by civilization for centuries and still continue to deliver comfort to tables around the world. Despite the poor rap from the low-cost tendencies, the potatoes offer impressive benefits more potassium than a banana, a hard dose of vitamin C and even several vile grams of protein. They naturally do not contain fat and without gluten and are loaded with complex carbohydrates. They also have a wonderful ability to absorb aromas, making them one of the most universal ingredients in any kitchen. And with a simple change in cooking technique, they can move from crispy and crispy to smooth and creamy.

When it comes to better potatoes for frying – a species that is irresistibly crispy outside, remaining completely tender inside – one variety stands above the rest. We asked the cooks throughout the country, and the consensus was clear: yellow potatoes, like Yukon Golds, is the final choice. Their versatility does not stop in frying. They also shine in broken potatoes, potatoes of Hasselbak, melting potatoes and much more!

Why yellow potatoes?

What makes these gold beauties so special, comes down to their unique molecular makeup. They have a thin, smooth skin that goes well, and the content of the average starch, which is well suited for a soft interior. They also have a naturally oily taste, and, unlike Russian potatoes, they remain untouched and keep their shape well during frying. In other words, they fall into the sweet place of texture and taste. Michelle Wallace, Laureate of the Favorite Fan Award from The best chef is a head Season 21 and chef, owner and pitmaster from B’T between Sandwich Co., a pop-up restaurant in Houston, explains that yellow potatoes are classified as “universal potatoes”. She says that their separate composition falls “right in the middle of the wax or starchy spectrum [with] There are enough waxes to keep their shape during cooking and starch enough to create a creamy texture. ” This natural balance is that which turns good fried potatoes into big One of them, and what Wallace says, gives them “the advantage for the general knotted aroma of potatoes.”

According to Suzanne Skohaizer, the chef and the owner of the former restaurant from the farm to the table in Montpilia, Vermont, in addition to their ideal texture, the yellow potato also has the best taste, cook, chef and owner of a former restaurant with a farm to the table in the Montpilier, Vermont. Familiar with their distinctly rich, oily taste, downplayed sweetness and natural creaminess, they pack more impacts than other varieties of potatoes. From this, they also require minimal seasoning to try deliciously.

Yellow potatoes against competition: what distinguishes them?

When it comes to frying, not all potatoes are created the same way. While it is great for baking, the RUSSET POTATOES has a high starch content, which can make them dry during frying. While there is, as a rule, the favorite for other types of cooking, the subhaiser says that she used gold lists in many recipes that required scattering and never regretted it. On the other hand, potatoes with fingers have thin skin, which goes well, although their small size limits their versatility. While the red potato is wax and holds its shape well, they do not have the same beautiful clear appearance as other varieties. “Unstable potatoes with red skin [also] Sometimes there is a bitter taste, ”says Podkhaizer, adding:“ I do not believe in cleaning potatoes, ”which makes the use of yellow potatoes“ a safer bet ”. Universal is right!

In the end, yellow potatoes took over the name of golden -haired frying – with the characteristics that make them Right right To create final fried potato experience. Yukon Golds also has a sweeter taste profile, says Rachel Narin, a chef from Los Angeles, a three-time author of a table book and a co-founder of Chicks with knives. And they are relatively easy to find. But if you can pick up Ozett potatoes, a variety of yellow fingers, they are the best choice ofind. “They are the best!” She exclaims. If you are interested in trying other varieties of golden backs, Podhaizer recommends looking for German butterflies, pink gold potatoes and Russian banana fingers. But “until your potato is smooth and without stains,” says Narins, “they will be great! Potatoes are hard to ruin! ”

How to fry potatoes like a chef

“Less – this is more” directs the approach of Wallace. “You do not need to do too much with them to make them a star dish,” she admires. She throws her potatoes into garlic oil, salt and pepper in front of hot heating and ends them with grass with rosemary, thyme, parsley and onions for a grand finale.

For Narin, the path to the perfection of potatoes begins in front of the oven. First, it gives them the preparation of a pair or boiling, then cuts and throws them with olive oil and salt before frying at 450 ° F on an oil stand for foil. This method, not only for the shows, prepared on the back of the appearance and releases superficial starch, creating the ideal basis for crisp finis, reveals the natural nutty color of potatoes and creates a wonderful contrast in textures.

Podhaizer also does a little more preparatory work in advance by cutting. Preferring crispy nuggets the size of a bite, she throws gold potatoes with a cube with melted butter and a home mixture of spices, consisting of salt, black pepper, celery seeds and smoked paprika. Then she fries them at 425 ° F. But the key to getting their super crispy, she insists, is stirring resistance until they easily release from the pan.

Breaking advice on expert frying

For fried potatoes that competes with your favorite restaurants, follow these methods supported by the expert.

• Prepare the heat: The temperature between 425 ° F and 450 ° F is crucial for creating perfectly crisp potatoes. Heat causes a chemical reaction (which is also the Maillard reaction), in which natural sugar and amino acids of potatoes brown and develop taste.
• Recook: Partially preparation of potatoes, before frying, slightly softens them, releases a little starch and rises on the surface, allowing you to get additional crispy edges when they fall into the oven.
• Breathing room: The overflow leads to a steam room, not frying. Put your potatoes and let hot air circulate for maximum crisp. Use a large pan (or two) to achieve the best results.
• Fat is your friend: Generously cover the potatoes with a high content of smoke, such as avocado, canol or safflower oil to create this gold, crispy crust. The gold ratio is 2 tablespoons of oil for each pound of potatoes.
• Season every bite: Potatoes are empty shales. Season them before frying to allow aromas to penetrate and create a delightful crust. In addition to salt and pepper, raise your spies with dried or fresh herbs; spices, such as garlic powder, onion powder, smoked paprika and chili powder; Or even filled oils.
• Let them be: Potatoes take time to cure. If you mix them too early, you break the process of caramelization and lose this perfect crust.

The essence

Crispy, cream and completely tasty, yellow potatoes – in all their forms – was made for frying. Regardless of whether you choose a German balance, Russian banana, Ozhett, pink gold or Yukon Golds daily grocery store, this potato promises a complex and delightful finished product. “Regardless of what you have a variety of gold potatoes if you bought it from a farmer for a local to yours, it will probably taste amazing,” adds Podhaizer. And remember, it is difficult to ruin potatoes!