You’ve accurately summarized what could occur as the summer period goes on. Old crop transitions to new crop when we begin digging in mid-August and the cooking chemistry within the potatoes certainly have their nuances regarding storage temperature, solids, sugars, the ‘sweat’ process - especially in the early stages of new crop. Here’s a link that reminds everyone of the primary steps to follow when cutting and frying Idaho potatoes at any point of the year. Also attached is an ‘Old Crop-New Crop’ infographic that speaks to what to expect during the transition expected from August (old crop) into new crop (mid-August through early October).

Read more about Homemade French Fries HERE

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