Whereas many other deep-fried foods acquire a crunchy exterior from breading or batter, most potatoes already possess the right amount of starch and water to become crisp in hot oil all by themselves. The best potatoes for making french fries are the same ones typically used for baking; in both cases, a high starch content makes for a fluffy interior. Look for high-starch russets (so called because of their rough, "russeted" skin) or medium-starch cultivars such as yukon golds and kennebecs. To get the most out of these starchy potatoes, store them in a dark, dry place at room temperature; light encourages sprouting, and a wet potato makes a soggy fry. It is important to know that the cold climate inside a refrigerator promotes the conversion of starch to sugar; a potato not stored at room temperature can cause the fry to brown too quickly, before the inside has cooked through. Below are five potatoes that make great chips and fries.