Posts Tagged ‘french fries’


Wasting Without Weighing Your French Fries

Friday, December 20th, 2013

Q. Dr. Potato, I was reading an earlier post, Looking At My French Fry Portions We Serve in Our Brew Pub, and I realized we were giving out double the portion size of Idaho® house-made fresh French Fries. What do we do now? I can’t go back to the smaller portion without potentially scaring customers away.
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Is There An Increase In Potato Consumption Due To The Stressful Economy?

Monday, December 16th, 2013

Q. Are you seeing fast food and casual dining guests order more potatoes because they are a comfort food, or a comforting food, against the stress of the economy?
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Blanching Fresh Cut Fries

Friday, December 6th, 2013

Q. Can I do the first blanch for fresh cut russet fries in the oven?
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Why Are My Fries Sometimes Dark?

Monday, December 2nd, 2013

Q. I have been to several of the same gourmet hamburger and fry chain locations and sometimes the French fries are really dark and unappetizing. How can that happen?
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What Happens If You Pre-Cook Fresh Cut Potatoes At 350 Degrees?

Friday, November 29th, 2013

Q. What happens if you pre-cook (blanch) fresh cut 3/8Inch potatoes 350 degrees, in lieu of the recommended 250 degrees?
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Can You Deep Fry Fresh Cut Fries Directly After Cutting Them?

Wednesday, November 27th, 2013

Q. I have a question involving making fresh French fries at county fairs and special events.  Can you get by with fresh cutting the fries and deep frying? Or do you have to cut, rinse in cold water, then fry at two different temperatures to get them to taste good, with a crisp on the outside, and a fluffy texture inside?
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How Do You Store French Fries After They Have Been Cooked?

Friday, November 15th, 2013

Q. After cooking potatoes into French fries is it necessary to store the left over fried potatoes in the refrigerator?
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What Is The Difference Between No.1 And No. 2 Idaho® Potatoes?

Monday, November 11th, 2013

Q. What is the difference between No. 1 and No. 2 Potatoes?
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What Size Idaho® Potatoes Should I Buy?

Friday, September 6th, 2013

Q. What size Idaho® potatoes should I buy?

A. Small Idaho® Potatoes are best for use in salads, while medium-sized Idaho® Potatoes are quite versatile and can be used baked, mashed or fried. Large ones are ideal for French fries or the “meal-in-itself” baked potato.

How Do I Leach Out Starch For Making Fries And How Can I Make Them Crispy?

Friday, August 2nd, 2013

Q. Is ice water more effective than room temperature water for leaching out starch for making fries? Also, do you know what method creates a light and crispy exterior verses one which is hard and leathery?  Is it the potato or the process?

A. Chilling the water or adding ice is a method that helps the cells seal up and makes for a crisper fry when blanched. Warm or room temp water is better for leaching the starches, some operators or manufacturers actually blanch (or boil) the potatoes in water to remove excess starches. Many making fresh cut fries, first cut the potatoes, rinse in water till the water is clear, then transfer to plastic buckets with water, place in the walk in and come back in a few hours. Typically the excess surface starch will drop to the bottom of the bucket. By the way, this excess starch, when captured, makes an excellent thickener for soups and is gluten free too!

Light and crispy defines the results you get from using a high solid, low moisture potato. Typically, the Russet Burbank variety from Idaho works very well for this. Medium to medium high solids, such as the Yukon Gold or Russet Norkotah can work, but I have found that you need to blanch them at a lower temperature for longer. Search “high solids” and “fresh fries” on the Dr. Potato web site, top right corner. You can also scroll down to the cloud words (most often mentioned) and click on solids or fries or starch there. It could also be the oil type or oil temperature, when a lot of potatoes are added at once it drives down the temperature.