Q. Is it possible to buy frozen sliced potatoes in larger quantities (like potato chips sold in bags but cut thicker) which I can fry finish at my café?
A. Good news! All three major potato processors have this kind of product. You can choose product with the skin left on or cut to different thicknesses. Here are some examples:
Q. I own a fast food franchise and straight-cut potato chips are our biggest seller. With the price of chips extremely high, I decided to make my own. How do I maximize the volume of chips out of a 10kg bag? Also, is there any natural chemical I can use to store the chips?
A. To maximize the yield this year, because of the low price of both No. 1 and No. 2 potatoes, I would suggest ordering a No. 1 80- or 90-count carton (the approximate number of potatoes in each 50-pound box) and leaving the skin on so that there is little trimming cost.
This worksheet, developed by Lamb Weston, might prove helpful in comparing costs. Making chips from scratch requires a lot more labor in order to make them properly. http://www.lambweston.com/support/profit_calculators/fresh_vs_frozen_calculator.jsp
Regarding preservatives, the only ones I would recommend using are concentrated lemon juice or white wine vinegar. Add 1 tablespoon per gallon of water to prevent oxidation of the potatoes.
Q. I am looking for something unique to bring to our football tailgating event that might reflect that I am from Idaho. Any suggestions?
A. We love love love our potatoes and what better way to get other people hooked on something tasty and salty at a tailgating event than these fresh made potato chips. If you have a Mandoline it is ideal to cut the thin slices. A vegetable or meat slicer will work too. One of the most unique versions I have seen done commercially utilizes the Idaho Russet Burbank variety potato but slices them lengthwise. This particular recipe is from a fun NYC BBQ place called Blue Smoke. They can be fixed ahead of time. Add a dip when serving to slow down the consumption to a moderate pace, you’ll find friends inhale these, especially if slightly warmed ahead of time. Great Football season food.
Fresh Made BBQ Idaho Russet Potato Chips
Q. Can you give me any hints on coming up with some recipes for Idaho® potatoes that will impart a smoky flavor?
A. Happy to do this, although I admit that for my personal tastes, a little smoke goes a long way. Back in the day, chefs used to just add a product called Liquid Smoke to achieve a smoked flavor profile to just about everything. When I owned a fresh pasta restaurant, the chef used one of those Lil’ Smokey units and would put flavored wood chips inside to smoke lots of different items. My favorite was the subtle smoked shrimp, which was lightly smoked, then chilled and added to a sauté pan with a trio of scallions, garlic and green onions, olive oil and then cream (until reduced) along with vegetable flavors (red peppers, mushrooms, black or Kalamata Olives). This mixture was then tossed with pasta. I digress. Here are some recipes to try, you’ll notice that a couple don’t require smoking the potatoes but add a smoked paprika for the smokiness:
