For the best hand-cut Idaho® French fry yield, we recommend using U.S. grade No. 1 fresh Idaho® Potatoes, 7-15 oz. packed 90 to 70 count in 50 lb. cartons or 12 oz. and larger No. 2 potatoes packed in paper bags. Fresh, unpeeled potatoes for frying should be stored in a dark, cool area, preferably at 55° degrees F. Do not refrigerate, as temperatures below 42° degrees F cause potato starch to turn to sugar. Check the cutting blades, replace if jagged.
Posts Tagged ‘peeling’
Q. Hi Doc, I was wondering if I could peel potatoes with sandpaper and is it safe?
Q. How long can you store peeled potatoes? Will peeled potatoes go bad if left out of the refrigerator? Can cubed peeled potatoes sit in water overnight? Can you peel raw potatoes and leave them in water overnight?
Q. Why is my new potato peeler often difficult to use?
A. A new potato peeler could be difficult to use because the peeler “softens up” with use. The high starch in the Idaho® potato reacts with the peeling blade, making the blade sharper with each potato peeled. The peeler handle also becomes more flexible with use. Idaho® potatoes have a long, smooth shape, so the peeling action is even. As the peeler handle loosens, it can more cleanly slice the surface of the potato.
A. Yes, you do have to continue boiling the potato beyond 15 minutes if whole. The potato is done when you can pierce it easily with a fork. However, for the best results, we recommend peeling the potato, then cutting it into 2-3 inch square chunks and boiling the potatoes for a total of 15-20 minutes. You can test the doneness of the potatoes by picking out the largest chunk with a fork and mashing it—if you can do this, the potato is fully cooked. If you boil whole peeled russet potatoes for the entire cooking process, the potato does not cook evenly and often the outer surface of the potato will disintegrate before the center of the potato is fully cooked.
Q. We need some help identifying a problem with the potatoes turning grey to black in color after cooking. These are potatoes that are cubed and cooked in a combi steamer open pan during the cooking process.
A few variables:
- Fresh whole potatoes are stored in a walk-in cooler at approximately 42°F
- Potatoes are peeled in a commercial potato drum type peeler
- They are cooked uncovered in standard hotel-type deep metal casserole pan
The grey to black coloring always occurs after cooking. Sometimes the potatoes are prepped the day before cooking and held in a large plastic container with water and ascorbic acid added (lemon juice), but do not discolor prior to cooking.
A. I think it might be the drum peeler. Sometimes the bruising from tumbling in the peeler will not show up until cooked. This typically does not go through the whole potato, just the outer edges. Otherwise, I’m at a loss… Why not try hand peeling part of an order and putting the rest in the drum peeler to see if there is a difference. Also, check the temperature of the potatoes as you may want to store them near the plastic strips at the entrance to the walk-in versus back and up high where no air is circulating. Dropping a carton 2-3 feet stresses the potatoes too, causing bruising: http://foodserviceblog.idahopotato.com/its-natural-to-have-potato-bruising/
Q: How far in advance of cooking can i peel my potatoes?
A: One day. Peel and place into a water solution of 1 gallon of water to one tablespoon of lemon juice or white wine vinegar, then refrigerate till you need them. Drain and cut into chunks, heat (or warm up) then add hot liquids (cream or softened or liquid butter or buttermilk or sour cream) and fold into gently, do not over mix or the potatoes will turn out gummy.
Q: When making potato salad the outer layer of my potato often flakes. I’ve tried different types of potatoes but usually end up with chunks that are “tight”. Also, do I cool the potatoes before dressing them? If I dress them when they are warm they tend to absorb the dressing. Tastes ok but looks dry. Any suggestions?
A: You did not mention cooking procedures, but I usually recommend peeling the potato and cutting into large chunks when using a russet, as it has high solids (starch) and will tend to overcook the outside before the inside is done when left whole and boiled. Leaving smaller reds whole seems to work fine (they are more waxy potatoes and a Yukon Gold is about somewhere in between, so it also benefits from being cut into chunks and then boiled). If you add the dressing when the potato is warm it will absorb more liquid and may become soggy as the expanded warm potato cells absorb the liquid. As you suggested, it may turn out better to let the potatoes cool and then add the dressing.
I used to own a fresh pasta restaurant and for salads we often found that we had to re-add dressing as the pasta would absorb the liquids overnight and become dry. So we always made a little extra of the dressing and did a test before sending a salad out to a customer. Often we had to add some liquid to make the salad creamy enough to be able to actually taste the spices and flavors properly. Hope these suggestions help.