I agree with you on the difference between Kennebec and Russets on french fries. Russets are a much harder potato and I like the fries from them better too. On the other hand, I don't grow any Russets at all anymore. They get some type of scab disease that all the other varieties I plant seem to be immune to and I get a lot of deformed clumps of potatoes instead of nice ovals. Probably caused by the same disease.
Are you in the La Crosse area? Rudy's in Holmen, WI would have them.
Anyway, if it's any help, you can make those fries a lot less soggy by putting them in room temperature oil, then heating it up to 400F with the potatoes in it and leave them at 400F until they're done. Putting the fries in when the oil is already up to temp makes them more soggy which is the opposite of what you'd expect.
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Today's Featured Article - Grain Threshing in the Early 40's - by Jerry D. Coleman. How many of you can sit there and say that you have plowed with a mule? Well I would say not many, but maybe a few. This story is about the day my Grandfather Brown (true name) decided along with my parents to purchase a new Ford tractor. It wasn't really new except to us. The year was about 1967 and my father found a good used Ford 601 tractor to use on the farm instead of "Bob", our old mule. Now my grandfather had had this mule since the mid 40's and he was getting some age on him. S
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