Russet potatoes are the classic choice for baking but also are best for frying. Because they’re high in starch and low in moisture, they make crisper fries. And don’t refrigerate potatoes for frying; the sugars that accumulate cause very rapid browning and the fries can turn bitter.
Active time: 15 min Start to finish: 30 min
Cooks' note:
If you have leftovers, they will keep in an airtight container at room temperature 3 days.
