Different potatoes fry up differently providing varying flavor, texture, and color.
For example, Idaho may be famous for its potatoes, but most potato chips aren't made from the russet potato common to Idaho. Instead, a different potato is used, and it's grown in the eastern part of the US.
Some restaurants use the Yukon Gold potato, which has a naturally buttery flavor. Restaurants that are "local" that fry up fresh potatoes will frequently use what's available, generally the russet. I'm not sure which kind of potato In-N-Out uses, but I saw it in person and it didn't look like a common russet, and it lacks the flavor and texture of a Yukon Gold. The potato they use, in addition to the cut they use, produces the unique texture.
Different potatoes fry up differently providing varying flavor, texture, and color.
For example, Idaho may be famous for its potatoes, but most potato chips aren't made from the russet potato common to Idaho. Instead, a different potato is used, and it's grown in the eastern part of the US.
Some restaurants use the Yukon Gold potato, which has a naturally buttery flavor. Restaurants that are "local" that fry up fresh potatoes will frequently use what's available, generally the russet. I'm not sure which kind of potato In-N-Out uses, but I saw it in person and it didn't look like a common russet, and it lacks the flavor and texture of a Yukon Gold. The potato they use, in addition to the cut they use, produces the unique texture.