Q. I see a lot of tips on making fresh cut fries on the internet and some seem to conflict each other. Is there one best way to be successful at serving my customers a fresh fry?
Posts Tagged ‘Russet Norkotah’
Q. Why did my baked potatoes turn brown on the inside when they were baked? We baked a large order of baked potatoes for fundraising events using convection ovens. We baked at 425 degrees F for about 1 hour 15 minutes to 1 hour 30 minutes. Most of the time they turn out great but the last batch were 90 count potatoes and turn brown on the inside. We normally only use the 100 count sized potatoes.
Q. I’ve noticed that some chefs call for the same size potato for multiple uses, kind of an all-purpose size. They typically call for an Idaho® Russet. As a culinary student I find this confusing… it seems like it would cost more to buy a big potato when you are just going to cut it up.
Q. I have done twice baked many times and never had them come out like this… where they are gooey when mixed with milk and butter. Any cure?
Q. I’m hoping you can help me out with your potato knowledge. We are a fresh soup producer and buy our potatoes (Burbank and Norkotah varieties) peeled, ¾” diced and rinsed in an anti-browning agent. At times we experience “hard” potato complaints from our customers. Through internal testing we see a small percentage of potatoes that have a waxy texture on the outside but are cooked through on the inside. Is it one variety over the other, could the sodium metabisulphite solution cause this or is it age of the crop?
Q. I am a cook of more than 45 years, and my mom for more than 80 years, and she is still a great cook. Within the past few months I have noticed the potatoes are tasteless, lumpy and mealy. After so many disappointments, we have decided that we might as well buy boxed potatoes. Although, I sure will miss my baked potato. What happened????
Q. Are there two grades of Idaho® potatoes, or two varieties?
A. There are two grades of potatoes typically sold in foodservice. A No. 1 potato from Idaho comes packed in cartons and has less defects, as well as a nice oval shape with few eyes. The No. 2 potato is commonly used in situations where the overall appearance is not as important such as freshly made French fries, mashed potatoes or hash browns. The No. 2 is packed in burlap bags, plastic or paper bags or can also be sourced in a one-piece box.
There are several varieties of Idaho® potatoes, to view the different varieties click here. The largest and best known variety from Idaho is the Russet Burbank, named after scientist Luther Burbank. It has high solids and bakes up dry and fluffy and fries crisp and golden brown. Another popular variety is the Russet Norkotah, which also works well as an all-purpose potato but has a slightly moister taste.