Posts Tagged ‘frozen’

My Hash Browns Have Thawed. What Do I Do?!

Monday, March 2nd, 2015

Q. I have several packages of hash browns in my garage refrigerator freezer. I noticed that the freezer is not keeping them frozen solid. They are soft, but still very cold and have ice crystals. Is there a risk with cooking and eating them? If so, what specifically would be the concern?


Would You Like Fries With That And How To Replace Lost Potato Sales

Thursday, February 12th, 2015

Q. We used to have just one choice of a side with our bundled meals and that was fries. Now we have lots of side dish options and I think I have discovered why my food costs have been climbing… the fries were much more profitable than offering a side salad or fruit. How can I get my profits back up?


Foodservice Julian Dates For Potatoes Are Important When Diagnosing Issues For Fresh Fries

Friday, January 2nd, 2015

Q. My French fries are cooking up really dark and the potatoes don’t look that fresh. What should I look for?


I Like To Experiment And Try New Recipes For Mashed Potatoes Every Thanksgiving

Tuesday, November 25th, 2014

Q. I like to experiment and try new recipes for Thanksgiving, especially with mashed potatoes and I prefer to cook with fresh rather than frozen. Any ideas I can try?


Unable To Blanch My Fries, What Do I Do?

Friday, November 21st, 2014

Q. I run a small diner and we are looking to use homemade French fries as opposed to the frozen variety. I have seen all of the suggestions about blanching. I have two, two bay Fryolators. I am a 24 hours operation and we have very little time when the fryers are freed up, especially to blanch the volume we need. On an average week, we go through 500lbs of French fries. What other suggestions do you have in order to improve our quality and efficiency?


Waffle House Hashbrowns

Thursday, November 13th, 2014

Q. Dr. Potato, why do I love Waffle House-style hash browns more than ones I make at home? What do they do to the food service version that makes them so good? Are they partially dehydrated? Or maybe seasoned with some kind of chemical? I mean the shredded kind that come in boxes, not the deep-fried QSR formed hash brown.


No More Short French Fries Please

Wednesday, August 6th, 2014

Q.  What’s happening to my favorite fast food French fries?! No more short fries please.


How to Improve My Frozen Fries

Friday, July 25th, 2014

Q. Can you give me some tips to fix the fry problem at my burger joint? I use the same frozen potato supplier, the same vegetable oil, the same dedicated potato fryer and yet I still get complaints. What’s up with that? Every time I work the line the potatoes seem to be just fine. The customer complaints are in order of issues that come up frequently: fries are too soggy, fries are too dark, fries from one batch are both dark and light, and fries are little bitty pieces.


Should I Be Making My Fries With Fresh Potatoes

Monday, June 9th, 2014

Q. I’ve owned and operated several restaurants and now am opening a gourmet fresh burger place. Should I be making my fries from fresh potatoes?


A. Just a couple of weeks ago I was reminded of the advice I gave a restaurateur in Chicago about making fries from scratch. Almost always I tell them “Are you sure you want to do that?” Doing some things incredibly well can be a much more successful menu and product strategy, but it takes an inordinate amount of effort to make good tasting crisp golden fresh cut fries year round. Even the chains that started out that way usually get to about 50-100 units and start buying frozen fries. The exceptions to this really do try and figure out, “how can I make this a signature item” AND “what do I need to watch for or know to get it right, order after order”?


The founder of Five Guys Burgers & Fries has made a point of resisting franchisees when it comes to selling fresh made milk shakes and malts. He wants reviewers to play up how great the fries and burgers are and feels that adding another homemade item could stretch the capacity to do the other items well. His theory is that adding menu items just to match the competition becomes an innovation for innovation sake, and that often comes with such velocity and frequency as to confuse the customer as well as stretch the capacity to do a few things in a way that exceeds expectations.


If I haven’t dissuaded you yet…We have several tips at or try this link:


Nothing like fresh made Idaho French fries… but can you be consistent at it? Frozen fries are very consistent year round, and an inexpensive food cost versus labor value. Will you be able to charge more to make up for the extra labor of doing fries from whole Idaho® russet potatoes? It’s not a simple task.



Basics of Storing Idaho® Potatoes

Monday, March 10th, 2014

Q. What is the best way to store Idaho® potatoes? Should I wash my potatoes before storing?