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How do I achieve the best results when frying Idaho® potatoes?
When frying, the high solids content of Idaho® potatoes decreases oil absorption, guaranteeing crispier potatoes. In addition, Idaho® potatoes shrink less when fried and retain their shape better than moister potatoes.
Before frying potatoes, rinse them in cold water to remove starch, which can cause the potatoes to stick together during the frying process. For crispier potatoes, soak the potatoes in salt water for several minutes before cooking. Be sure to always use clean oil, heated to the proper temperature–food dropped in improperly heated oil will absorb the fat and take longer to cook. Oil should be heated slowly. If a good thermometer isn’t available, drop a potato strip into the oil and observe. If it sinks and the surrounding oil doesn’t react, the oil isn’t hot enough. If the oil bubbles around the strip and the potato remains on top, the temperature is ideal.
Keep checking the cooking oil for acrid odors while cooking; strong odors indicate that the oil is beginning to burn. Be sure to never leave frying potatoes unattended.
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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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