Potatoes Turning Black After Being Cooked and Peeled in a Commercial Peeler

May 15th, 2012

Q. We need some help identifying a problem with the potatoes turning grey to black in color after cooking. These are potatoes that are cubed and cooked in a combi steamer open pan during the cooking process.

A few variables:

Fresh whole potatoes are stored in a walk-in cooler at approximately 42°F
Potatoes are peeled in a commercial potato drum type peeler
They are cooked uncovered in standard hotel-type deep metal casserole pan

The grey to black coloring always occurs after cooking. Sometimes the potatoes are prepped the day before cooking and held in a large plastic container with water and ascorbic acid added (lemon juice), but do not discolor prior to cooking.

A. I think it might be the drum peeler. Sometimes the bruising from tumbling in the peeler will not show up until cooked. This typically does not go through the whole potato, just the outer edges. Otherwise, I’m at a loss… Why not try hand peeling part of an order and putting the rest in the drum peeler to see if there is a difference. Also, check the temperature of the potatoes as you may want to store them near the plastic strips at the entrance to the walk-in versus back and up high where no air is circulating. Dropping a carton 2-3 feet stresses the potatoes too, causing bruising: http://foodserviceblog.idahopotato.com/its-natural-to-have-potato-bruising/

Tags: Foodservice, peeling, preparation
Posted in Foodservice, Q & A

History of Idaho French Fries

May 11th, 2012

Q. Can you tell me about the history of French fries in Idaho?

A. French fries, though named for their country of origin, were transformed in the 1950s into the world-famous fries that put Idaho potatoes on the map. A couple of enterprising Idahoans discovered that Idaho potatoes were perfectly suited to create the ultimate French fry, so they set out to bring Idaho potatoes to kitchens across America. It wasn’t without some trial and error, though.

If you’ve tried to make French fries in your own kitchen at home, you may have discovered that you can’t turn fresh potatoes into the ones you find in the frozen aisle at your local grocery store. If you try to freeze fresh potatoes, they’ll eventually turn black. Many an unhappy cook has learned this lesson the hard way. In order to prevent potatoes from turning black, you need to place them in water with some lemon juice or vinegar added. Then, you need to partially cook the potatoes, a process called blanching, before you freeze or refrigerate them.   This was how the Simplot Company, founded in 1923 by a World War II veteran from a small town in Idaho named J.R. Simplot, revolutionized the frozen French fried potato industry. Ray Dunlap, a young chemist, figured out that by partially cooking the potatoes, they could then be air dried and frozen for frying later.

Tags: french fries, frozen
Posted in Consumer, Food Safety, Q & A

Baking Potatoes for a Large Group

April 26th, 2012

Q. Our church is planning a potato bar to be served after our Ash Wednesday service. We are planning for 150 to 200 people. We do not have a commercial grade oven so we were wondering if we could put them in roasters. Would this work? Should they be wrapped in aluminum foil? How long would they need to be in roasters?

A. Bake until the internal temperature of the potato is 210°F. It takes about 1 hour at 400°F in a conventional oven, so you will have to adjust as necessary if you use roasters. Don’t wrap in foil to bake the potatoes—this just steams the potato and makes the skin soggy. You can wrap them after baking if you want to keep the potatoes hot.   Here are some more tips on baking potatoes effectively:

Tags: baked, large group, preparation
Posted in Consumer, Foodservice, Q & A

Using Plastic Wrap to Cook Potatoes?

April 23rd, 2012

Q. I have been purchasing baking potatoes wrapped in plastic at the grocery store. The instructions say not to pierce the potatoes, but to cook them in the microwave for eight minutes in the plastic wrap. To save money I would like to do this myself, but what plastic wrap should I use?

A. A special plastic wrap is used that it breathes out, which allows some of the moisture to escape when baked in the microwave oven. Microwave bags for other vegetables would probably work fine, too. Trapping the moisture in just steams the potatoes, but some people prefer it this way. Try this some time: Buy the loose potatoes, and wash and pierce them with a fork a few times to keep them from bursting. Wrap a paper towel loosely around each potato and microwave. The towel absorbs some of the moisture when it bakes.

Tags: baked, microwave, plastic-wrapped
Posted in Consumer, Food Safety, Q & A

Salt on the Exterior of a Baked Potato

April 19th, 2012

Q. Why is it common to salt the exterior of a baked potato?

A. Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato. They used to do something similar with prime rib, sometimes baking it over rock salt.   Check out these recipes on our website:

For a giant baked Idaho Potato as served at steak houses:

Salt Crusted Baked Idaho Potato

Encasing a baking Idaho Potato in a salt herb mixture:

Salt-Baked Potato

A video of salt baked Idaho Potatoes from blogger Average Betty:

How to Make Salt Baked Potatoes

Tags: baked, recipes, salted
Posted in Consumer, Foodservice, Q & A

How Long Can Mashed Potatoes be Safely Regrigerated?

April 16th, 2012

Q. How long can mashed potatoes be safely refrigerated?

A. You can typically mash the potatoes and keep them refrigerated for about two to three days. Be sure to keep them in an airtight container because if you don’t, the pulp will oxidize and turn gray.

Tags: mashed potatoes, refrigeration, storage
Posted in Consumer, Foodservice, Q & A

Line Flow vs. Extra-Long French Fries in Foodservice

April 3rd, 2012

Q. What percentage of foodservice sales are line flow French fries versus premium extra-long or long fancy French fries? Also, what is the percentage of private label vs. branded frozen fries for foodservice?

A. Unfortunately, these are statistics that I do not know. Each processor keeps their own records and as far as I know it is not accumulated anywhere that an association or board has access to.

Unsubstantiated opinion… line flow far exceeds the volume of premium extra-long and long fancy French fries. I’d be surprised if the top of the line fries had more than 10-15% of the business. There just are not that many big potatoes under each plant when harvested to create a lot of long fries. Bear in mind, that by far the majority of fries end up in foodservice (used to be about 85% versus retail) and that the largest users of frozen fries are McDonald’s, Burger King and Wendy’s. Even Mc Donald’s specs don’t call for all long fries, even though they know that you can use the same amount of potatoes and long fries will look like a bigger portion.

And, I can’t really help with the private label versus branded. However, the brands Simplot, McCain, and Lamb Weston dominate any fry production and the largest users of frozen fries are boxed under the labels of the operator companies… McDonald’s, Burger King and Wendy’s.

The real issue operators need to be aware of when they try to cut costs and not use long or medium size fries is that the shorter pieces and often lower solids also mean more fry oil uptake.

Tags: fast food, Foodservice, french fries, fries, McDonalds
Posted in Foodservice, Q & A

What Happened to My Crispy Baking Potatoes?

March 30th, 2012

Q. I recall from my youth in the 1950′s that the baked potatoes then had a thicker skin, and when well baked the skins had a crunchy consistency. Today’s potatoes have a very thin skin with a rather saggy consistency. I am wondering what causes the difference.”

A. Back in the fifties and continuing right up to the nineties, Idaho primarily grew one successful variety of russets, the Russet Burbank, which was named after famed plant scientist Luther Burbank. He is also the one credited for the Shasta Daisy, the Freestone peach and 800 other plant varieties. Scientists at the University of Idaho, and Idaho growers have tried to come up with other russet varieties that would keep the baking qualities you talked about, but also be a little easier to grow, store and be available early in the season. One variety that has caught on with retailers, because of its lighter, even colored skin, nice uniform oval shape and a slightly moister inside, is the Russet Norkotah. This takes less time to grow, matures quicker, and so can be offered to the trade a little earlier than the traditional Russet Burbank. This also enables Idaho to now be able to offer product nearly year round.

While it is always hard to diagnose what you are experiencing, I am guessing that your local stores are probably still stocking the Russet Norkotah and have not switched over to the Russet Burbank yet. If you are buying potatoes by the bag it’s pretty easy to find out. By law, Idaho potatoes have to have the variety noted on the packaging. There will be either a quick release closure that holds the top of the bag shut or wording right on the bag itself that indicates what variety is inside. It sounds like your favorite, which bakes up a little drier and has a crispy outer skin, is probably the Russet Burbank. I have also included some links talking about varieties, the harvest and baking. Hope this helps.

Some interesting links on baking potatoes, russet potato varieties:

Tags: baked, idaho potato, new crop
Posted in Consumer, Foodservice, Q & A

Twists on the Twice Baked Potato

March 27th, 2012

Q. Do you have any twists on the familiar twice baked potatoes for a side dish?

A. Here are a few suggestions to pump up your potato sales:

Seafood Stuffed Idaho® Potato

Idaho® Potato Souffle

Chili Cheese Twice Stuffed Idaho® Potatoes

Tags: baked, stuffed, twice baked
Posted in Consumer, Foodservice, Q & A

Tater Tots Variations

March 23rd, 2012

Q. I ate at a restaurant in Boston that made some out of this world potato tots (with lobster). Now I can’t afford to use lobster in the middle of the country, but I could do something with fish, crab or even some meat like Chorizo. Rather than re-invent the whole concept do you have any tips on making homemade Tater Tots?

A. Tater Tots are a registered product from the Ore-Ida company. By the way, did you know the origin of their brand name? It’s pretty obvious…shorten the two state names Oregon and Idaho.

These were originally developed by two brothers who wanted to figure out what to do with all the potato bits and pieces left over from making French fries for processing. Here is the history story: http://en.wikipedia.org/wiki/Tater_Tots. The real marketing coup was that when first introduced they were very inexpensive and didn’t sell well. The brothers raised the prices and the product took off. It was later bought by the H.J. Heinz Company.

The quickest way to give you an answer to your original question is to watch this video from Sara O’Donnell, Average Betty: Tot-O-Rama! – How to Make Potato Tots. It is interesting that she made a comparison of three chefs’ efforts to make potato tots, but really loved the version Chef John Mitzewich came up with. Going back to your experience at Chef Andy Husband’s location, Tremont 647, he actually shared a basic recipe along with several versions that are perfect for experimenting at a party with your guests to have them vote for a favorite. Just click here:

Basic Idaho® Potato Tot Recipes

Tags: bits and pieces, Chef Andy Husbands, Chef John Mitzewich, hash browns, home-made, mashed potatoes, Ore-Ida, potato tots, Tremont 647
Posted in Consumer, Foodservice, Q & A