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I Have a Gourmet Food Truck and want to serve fresh cut French fries. Can you give me some tips?
That’s a great thing to aspire to, people love the taste of a freshly made French fry and if you can advertise that the potatoes are actually sourced from Idaho you’ll find instant recognition because of the strength of the Idaho brand over the years in the minds of consumers.
However, while I don’t want to discourage you, doing fresh fries to order is a lot more steps than using frozen, needs much more space, and takes longer to prepare (especially if you don’t blanch the potatoes ahead of time and is not nearly as consistent. It is an art and a science mastered by some, but takes true dedication to learn about the potato and how to adjust prep and cooking to have something so great that the lines form just for the fries at your food truck.
This last weekend, while in Chicago at a food truck festival I saw two unique ways to top your fries, my favorite was at Bill’s http://www.billsgrillmobilebbq.com/ where the fries were topped with rib tips and a saucy BBQ sauce and then at www.Donermen.com which had fries topped with sliced brats made from a fine ground pork veal sausage and a sweet/tangy red curry sauce and a sprinkle of curry spice blend. Check it out:
You can also get our free fresh Idaho® Potato fries wall poster by e-mailing the fry poster in the subject line and sending to: email@example.com
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.
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