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I Have Read That Potatoes Need To Be Cold Before Cutting To Make The Best French Fries At Home. Is That True?
Q:
Potatoes must be cold in order to make amazing fries. True or false?
A:
Refrigerating potatoes before cutting them into homemade French fry strips and frying is a big no-no. What happens to the potato when kept refrigerated at say 40° F or 4.5 degrees Celsius? The fast food standard in the USA historically has been the Russet Burbank from Idaho, pictured below.
At 40 ° F, the starch in the potato starts to turn to sugar. So, you’ll end up with fries that turn dark or caramelize prematurely, before the French fry strips are fully cooked.
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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.
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