The objective of this study was to assess the differences in the quality of fried potato fries across various potato varieties (lines) in Qinghai Province, as well as to identify suitable potato varieties (lines) for the production of fried potato fries. Twenty-one representative potato varieties (lines) were selected as raw materials for the production of fried potato fries, and then their fundamental nutritional attributes and quality characteristics were evaluated. The suitability of the fried potato fries was assessed using principal component analysis, correlation analysis, and iterative clustering. The results revealed considerable differences in the nutritional indicators among different potato varieties (lines) in Qinghai Province. Principal component analysis identified five principal components, which accounted for 86.43% of the cumulative variance contribution rate. Leveraging the comprehensive scores from iterative clustering, three suitable potato varieties (lines) for processing fried potato fries were identified, namely, Qingshu 15, Qingshu 14, and Qing 11-2-9. Evaluation of their palatability characteristics demonstrated that the fried potato fries exhibited a crispy exterior and tender interior texture (sensory score of 62~73), favorable chewiness (52~53), and bright color (a* value of 4.0~6.5), aligning with practical applications. The results achieved efficient utilization of potato processing in Qinghai Province, which could meet consumer demand, and provided a theoretical basis for potato quality improvement and special variety breeding.