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Is there a time of year or type of potato that has a higher content of sugar?
Typically at the harvest the potatoes may have excess starch and sugars, so if frying we recommend cutting the potatoes and rinsing in water or soaking multiple times till the water is clear.
Anytime a potato is stored below 40° F the starch will turn to sugar. Proper storage is 45-48° F for baked, mashed, etc. and 50-55° F for fresh fries.
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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