Posts Tagged ‘fresh-cut’


Fresh vs. Frozen Potato Chips?

Friday, April 26th, 2013

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.

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Posted in Foodservice, Q & A

Unique Tailgating Ideas

Wednesday, December 5th, 2012

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.

BBQ Potato Chips

Fresh Made BBQ Idaho Russet Potato Chips

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Posted in Consumer, Foodservice, Q & A

Availability of Russet Burbanks

Friday, September 28th, 2012

Idaho Russet Burbank Potatoes, washed and ready to cut and fry

Q. I’ve found that when I make fresh-cut fries, Russet Burbanks seem to be the only potatoes that crisp up nicely. I’ve learned my lesson when I’ve used other Russets—the fries are extra soggy and my customers complain about them. Where can I find the famous Idaho® Russet Burbanks? Sometimes my foodservice distributor says they are out usually in July or August.

A. The Russet Burbank takes longer to mature, so this variety is not always available in the late summer or early fall from the major states that grow them. Among these three states—Idaho, Washington, and Wisconsin—the largest volume of Russet Burbanks comes out of Idaho. This variety is also preferred by processors for their French fries, so you are competing with them when supplies are tight. However, we expect an ample amount of Burbanks this coming harvest, and typically they are shipped in quantity beginning in late September. Many operators actually prefer “old crop,” which sometimes has a little drier profile after being stored for almost a year. We also anticipate that old crop will carry through this season, so no potato gap is anticipated. Here is a chart by percentage of Russet Burbanks grown in Idaho, as they make up nearly 58% of our production. Keep in mind that Idaho harvests about 11 to 12 billion pounds of potatoes each year, nearly double that of Washington, our closest competitor.

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Posted in Foodservice, 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

Sugar in French fries

Friday, September 30th, 2011

Q. I have heard that sugar is the enemy of making French fries turn out golden brown. Why is that? Doesn’t the sugar give the fried potatoes its great color?

A. Sugar is the number two enemy when making fresh cut French fries. Number one is low solids or starch. Low solids will make your fries soggy. That’s why a low solids potato, such as a waxy red just won’t fry up properly. High sugars will mask the problems, as it can ruin a perfectly good potato with high solids by tricking you into thinking it is fully cooked. We eat (and cook) with our eyes, so when the potato looks this beautiful golden color we assume that it is done. Too much sugar causes the potato to change color prematurely… but it is not fully cooked.

The final color is directly related to the quantity of sugars in the tuber. Storage (before you get the potato) is important. But storage, especially in a cool refrigerator or walk in at your operation is also important. Remember this guideline… below 40 degrees F the starch in the potato will start to turn to sugar. As a potato matures and sizes up, the sugars in that potato are reduced to a low level (depends on the variety). Long term storage at cooler temps raises the sugar level. Stresses in storage such as low temperature, low oxygen or physical damage all can increase sugars.

For fresh French fry tips go to this link: http://foodservice.idahopotato.com/how_to/id-1

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Posted in Consumer, Cooking Potatoes, Foodservice, Q & A