Originally Posted by Andy M.
Thanks for your response. I really was wondering about any differences in the finished product. Russets are traditional for the customary cooking method. How do the yukon golds cooked using the method you describe compare in taste to the russets cooked traditionally.
IMO your basic FF fries are made using russets or some other 'mealy' fluffy potato.
When you break open one of these fries the texture is crisp on the outside but the inside is sort of light and fluffy.
Yukon Golds or similar potatoes like kennebecs when fried using the ATK method are firmer inside and crunchier/crisper generally. The flavor is better too.
And there's no oily mouth feel like some FF fries.