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I currently soak my potato crisps in the freezer to remove excess starch. If I buy a blanching machine will I no longer need to soak them in water in a freezer?
No need to soak potatoes in a freezer. If anything this will do them more harm than good. Soak, rinse, and repeat several times to remove any undesired starch. Once blanched potatoes need no further soaking, simply keep lightly covered until ready to finish fry.
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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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