All Things French Fried Potatoes
Putting Idaho® French fries on your menu is one of the easiest ways to increase sales and improve profits. They’re quick to prepare and have a high value perception and low food cost. Your customers love French fries, and with Idaho® Potatoes, you’re giving them the best, most-consistent, fresh-cut fries available.
Click here to download a PDF of the Fresh French Fry Wall Chart
Click here to learn how to make Perfect Idaho® Potato Frozen Fries
The Best Dr. Potato Posts on French Fried Potatoes:
- How To Prepare French Fries
- Ten steps to better homemade Idaho® Potato french fries
- What Idaho® Potato Variety Should I Use for Fresh Cut French Fries?
- Why Are My Fries Sometimes Dark?
- Can You Deep Fry Fresh Cut Fries Directly After Cutting Them?
- How Do You Store French Fries After They Have Been Cooked?
- Using fresh potatoes for French fries
- Perfect Fresh-cut French Fries
- Q&A: How to Make Perfect French Fries
- Will a Bigger Potato Produce a Crispier French Fry?
- Q & A: How are Fast Food French Fries Made?
- Sugar in French fries
- My French Fries Taste Odd...
- Blanching French Fries
- French Fried Potatoes
- Back to School Basics with Fresh Cut Fries
- Preparing the Perfect French Fries
- History of Idaho French Fries
- What exactly is "Fry Sauce"?
- How to make ribbon fries.
- Cutting a large quantity of potatoes into fresh fries quickly.
- Crinkle Cut French Fries
- Q & A: French Fry FAQ’s
- Why Should I Refrigerate a Blanched French Fry?
- First Nationally Marketed Retail Frozen French Fry
- Q&A: Can I Save Money by Switching from a Frozen to a Fresh Cut French Fry?
- Dr. Potato gives usage tips for Processed Idaho® Potatoes
- Help! My Fries!
- Why Is The Taste And Crispness Of Fries And Potato Skins Different From The Fifties And Sixties? Or, Goodbye Lard.
- The Difference Between Poutine and Loaded Fries
- Storing Blanched Or Par Cooked French Fries At Room Temperature
- My Frozen Fries Are Too Oily
- Which Uses More Oil When Frying, Fresh Cut or Frozen Fries?
- No. 1 Potatoes Versus No. 2 Potatoes For Fresh Made Fries In My Restaurant
- What is the preference for fries in the USA?
- How Long Can I Keep Pre-Cooked Blanched French Fry Strips?
- Can I Purchase No.2 Potatoes In Cartons?
- What Is The Main Reason For Blanching Potatoes For Fresh Cut Fries?
- I Have A Gourmet Food Truck And Want To Serve Fresh Cut Idaho French Fries. How Do I Go About Accomplishing This?
- Will A Week In A Walk In Cooler Effect The Starch In Russet Potatoes?
- Manage your food costs without changing the portion size of the French fries
- Is There A High Volume Commercial French Fry Cutter
- The Dark Side or The Light Years of Potatoes Explained
- How Do I Prevent My Fries From Sticking Together When Frying?
- The French Fries At Mc Donald’s Are My Favorites, What Variety Of Potato Do They Use?
- I Have Read That Potatoes Need To Be Cold Before Cutting To Make The Best French Fries At Home. Is That True?
- When Making French Fries At Home, Should I Cut The Strips Into Water With Salt Added? Is That Correct?
- When Making French Fries At Home, Should I Cut The Strips Into Water With Salt Added? Is That Correct?
- When Making French Fries At Home, Should I Cut The Strips Into Water With Salt Added? Is That Correct?
- Consumer Attributes To Look For In Fresh Cut French Fries Made On Premise?
- Tips And Tricks To The Best Oven French Fries From Idaho Russets Potatoes
- What Happened To “Stay White” Powder?
- When Blanching Fries How Long Will They Keep In A Cooler & What Piece Of Equipment Would You Recommend For A Spin Dry?
- When Should I Salt Fries?
- I Ran Across This Picture Of Two Glass Containers Of French Fries On Your Web Site, But There Is No Explanation. What’s Up?
