Archive for November, 2011


Difference in Idaho Potato Crop from 2011 to 2012

Friday, November 11th, 2011

Q. Is there much difference between this year’s Idaho potato crop and last year’s? I had to switch to a cheaper potato last season when the cartons got to $40 for big potatoes.

A. Last season Idaho farmers grew 294,000 acres of potatoes and because of a wet spring and cool, early summer the yields were not that good for the larger count 1 lb and bigger potatoes. So they did get “pricey” or as my mother used to say “that’s too pricey for me to pay”.  This season, Idaho growers planted 315,000 acres (as demand exceeded supply with the 2010-2011 crop year) and were worried about similar conditions at the start, the weather stayed cool and the planting was 2-4 weeks behind. Mother Nature shined favorably on the potatoes in the form of lots of nice days and cool nights at the end of the growing season and the potatoes from Idaho got just the right amount of “heat units”.  While the Russet Norkotah and Ranger varieties typically bulk up a little more than the russet Burbank variety, all the potatoes had a chance to grow long enough to mature and get some extra size.

So, the large 1 lb potatoes are very reasonably priced and a real bargain versus last season. This 2011-2012 Idaho potato crop looks terrific, so we hope you’ll switch back over to Idaho.

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Posted in Consumer, Foodservice, Q & A

Keeping Idaho® Potatoes Warm with a Steam Roaster

Tuesday, November 8th, 2011

Q. I am making 35 lbs of mashed potatoes and I need to know how to keep them warm.  I have a steam roaster, will this work or will the roaster make them soupy?

A. You should be fine using the steam roaster to keep your mashed potatoes warm. The soupy texture usually occurs from over mixing the potatoes. I find I have the best luck in using a hand masher or my favorite, a ricer.

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Posted in Consumer, Q & A

Should we Blanch our Idaho® Potatoes?

Friday, November 4th, 2011

Q. We do not blanch out potatoes; we cut them directly into a Cambro container, cover with water, and fry within 36 hours. The potatoes turn out differently from one lot to another.  Can you help?

A. Probably not… The biggest error that I see units make when they fry fresh potatoes is not blanching them.

In addition to not blanching, here are a few other tips to keep the potatoes from failing or turning out crispy:

  • Filling the baskets too full (the potatoes in the center never get fully cooked).
  • Not giving the cooking fries a shake part way through the cycle to better distribute the potatoes to get rid of any cold spots.
  • Frying at too high a temp (375ºF is TOO HIGH!). Don’t exceed 350ºF.

You mentioned Cambro, here is there web site. http://cool.cambro.com/Storage.ashx.

I especially like using the Cambro Crisper to place cut potatoes into with water. They have a drain at the bottom to get rid of any excess starch that comes off of the potatoes.

Why blanch?

There are scientific reasons. To say it simply… a double fry removes a considerable amount of moisture from the potato and seals off the surfaces of the exterior of the potato on the first “blanch” which can be done in water or oil. The potatoes need to be dry or drained of excess moisture before the second fry. They can be stored overnight. The second frying, or “finish fry”, removes additional moisture but crisps up the exterior so you can end up with a texture of a baked potato center inside and crisp golden exterior. The second you drop potatoes into hot oil it can drive down the oil temps by 50 degrees or more. As respected cookbook author, Shirley O. Corriher, says in her book CookWise “adding cold food is like adding lumps of ice”.  Without blanching the potatoes it will take much longer to rid the moisture and take longer to crisp up. http://www.amazon.com/CookWise-Successful-Cooking-Secrets-Revealed/dp/0688102298

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Posted in Cooking Potatoes, Foodservice, Q & A

Are Idaho® Potatoes Nutritious?

Tuesday, November 1st, 2011

Q. Recently, I was following a diet designed to lower my cholesterol.  Accordingly, potatoes were listed as a “food to avoid” due to the starch content.  After visiting your website, I am now confused as to whether or not I should include them in my diet.  Can you please help?

A. For this question, we asked Sue Kennedy, with Evans, Hardy and Young, as she is working directly with American Heart Association:

Sue Kennedy wrote:

I’m not a doctor or a dietitian so I’m not professionally trained to offer nutrition advice.  What I can offer is information about Idaho® potatoes and how they relate to heart health.

 Idaho® potatoes have been certified by the American Heart Association as a heart healthy food.  They have no fat or cholesterol, contain 45% of the daily value of vitamin C and have more potassium than a banana.  The key is to find different healthy ways to prepare your potato.  Avoid frying, it adds unwanted saturated fat.  If you love baked potatoes pass on the sour cream and butter (both are typically loaded with saturated fat and cholesterol) and opt for healthier toppings like salsa, fresh vegetables and protein.
 
The American Heart Association www.heart.org is a wonderful resource for anyone who wants to know more about the different ways to improve the health of their heart. I also did a little research and came across this article that specifically addresses starch and cholesterol http://www.livestrong.com/article/489638-starch-cholesterol/.  You may also be interested in talking to a dietitian.  The American Dietetic Association can help you find one in your area.  Just visit www.eatright.org.

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Posted in Consumer, Foodservice, Nutrition, Q & A