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Do I need to Cold Rinse and Drain Ribbon Fries Before Frying?

I want to make Ribbon fries, but need to know the first step…is it best to cut, cold rinse, drain and then fry? Or can you just cut and fry?

Of course, you could do either, and many pleasant culinary discoveries are made by trial-and-error! However, I’d recommend immediately immersing the freshly-cut ribbon fries in chilled water with a small amount of lemon juice or vinegar (about a teaspoon per gallon) to minimize discoloration. This will also serve to rinse off some of the surface starch; which, if left as-is may make the fries stick together in clumps in the fryer.

The Idaho Potato Commission

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.

Contact 661 South Rivershore Lane
Suite 230
EAGLE, ID 83616
Phone: 208-334-2350
Fax: 208-334-2274
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Do I need to Cold Rinse and Drain Ribbon Fries Before Frying?

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