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Every week, A Word on Food will give you a term that will make your mouth water. Happy eating. 

Kennebec [KEN-uh-bek]: A large, starchy potato with tan skin and white flesh, best used in baking and frying; known for its nutty flavor 

The Kennebec is not a new face in the potato world, but it is just recently getting widespread attention for its brand as the perfect French fry-making potato. And what better use for potatoes is there than French fries? 

The Kennebec is a hearty potato with a thin layer of smooth, tan skin and a firm, fleshy inside. The Kennebec is known for a deeper nutty, earthy flavor that is more distinguished than most other starchy potatoes.

The Kennebec was first famed as a “chipping” potato, or one that is good for making potato chips. A chipping potato is usually rounder than most potatoes and has a higher sugar level. The sugar allows the potato to fry better and creates the perfect golden brown color we’re all used to seeing in our favorite chips. 

At first, these chipping potatoes were unattractive to restaurant owners because they go bad more quickly than other varieties, but now the flavor benefits seem to outweigh the costs. The popular In-N-Out Burger chain and more than 90 other restaurants in California now use Kennebec potatoes on their menus, according to SpecialtyProduce.com. 

The Kennebec potato was actually created in Beltsville. It was tested in Maine and named after the state’s famous Kennebec River. The U.S. Department of Agriculture approved it for the commercial market in 1948.

There are more than 100 varieties of potatoes sold in the United States, including russet, red, white, yellow, blue/purple, fingerling and petite.

Potatoes fall into three basic categories: starchy, waxy and all-purpose. Each has characteristics that determine its best uses. 

Starchy potatoes like Kennebec are best for baking and frying, while waxy potatoes are better for boiling because they hold their shape when cooked. Starchy potatoes are best in French fries or chips, while waxy potatoes are best in stews and soups. 

If you want to see just how great these fries a really are, try out this recipe for Seasoned French Fries with Homemade Habanero, Orange and Tomato Ketchup, courtesy of Food Network.

Ingredients:

For the French Fries:

·4 large russet or Kennebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons. 

·2 quarts peanut oil 

·Salt

·Freshly ground black pepper

For the Homemade Habanero, Orange and Tomato Ketchup: 

·2 tablespoons olive oil 

·3/4 cup finely chopped onion

·1 habanero, stemmed and seeded 

·1 1/2 teaspoons minced garlic 

·1 tablespoon minced ginger

·1/2 cup red wine vinegar

·1/2 cup apple cider vinegar 

·1 cup dark brown sugar

·3/4 cup fresh squeezed orange juice

·2 teaspoons orange zest

·1 teaspoon kosher salt 

·1/2 teaspoon ground mustard 

·1/4 teaspoon ground mace

·1 (28-ounce) can whole plum tomatoes, with juices, broken into pieces

Directions:

The Fries:

Step 1:

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1 inch and cover with ice. Refrigerate at least 30 minutes and up to a day.  

Step 2:

In a deep-fryer or a large, 4-quart Dutch oven, heat the oil to 325 degrees Fahrenheit. Be sure not to fill the oil beyond the maximum fill line.

Step 3: 

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about six to eight minutes. Use the basket, or a spider, to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours. 

Step 4:

When ready to serve the French fries, reheat the oil to 350 degrees Fahrenheit. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about one to two minutes. Transfer to paper-lined platter and sprinkle with salt and pepper, to taste. Serve immediately. 

Homemade Habanero, Orange and Tomato Ketchup: 

Step 1:

Set a 2-quart saucepan over medium heat and add the olive oil. Once the oil is hot, add the onions, habanero, garlic and ginger to the pan and cook until softened, about 4 to 5 minutes. 

Step 2: 

Pour the red wine and apple cider vinegar into the pan, along with the brown sugar, orange juice, orange zest, salt, mustard and mace. Bring to a boil and add the tomatoes and tomato juices to the pan. Continue to cook until the liquid has reduced by half, about 20 to 25 minutes. 

Step 3:

Remove from the heat, place in a food processor and puree until very smooth. Remove the ketchup from the food processor and store in a clean, nonreactive container. Store refrigerated for up to three weeks.

Want all the flavor but none of the mess? Beuchert’s Saloon in Washington, D.C. makes Kennebec French fries, and Vidalia restaurant makes Kennebec potato chips. You can also find Kennebec fries on the University of Maryland’s Green Tidings food truck menu occasionally. Can you taste the difference? Get crunching to find out.