With 895 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
I have been using a 90 count russet burbank for my fries. They have not held their crispiness long enough for me to deliver a crispy fry at the table. I spoke with my purveyor and they recommended I try a 60 count Idaho russet burbank. I was surprised I had to buy such a large potato to accomplish this. I was thinking of cutting them in half before putting them through our cutter. Can you confirm that a bigger potato will produce a crispier fry (with proper blanching at 325°F and re-frying at 350°F)?
The potato size won’t make a difference. Each potato plant has about 8-12 potatoes on it, various sizes. There are several key factors in getting a crispy fry. French fry machine temperatures, blanching/ finish frying and not overfilling baskets are some of the non-potato related things I always check first. Then there is the solids or starch content of the potato, the sugar accumulation (based on storing at temps above 40°F). The following documents might prove helpful in checking for possible issues:
Or visit our How To section for All Things French Fried Potatoes.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane
EAGLE, ID 83616