We have decided to open a restaurant concept that will serve fresh cut French fries, similar to gourmet burger fast casual but focused on chicken sandwiches. I know we need to keep the chicken breaded breasts in a separate fryer from the potatoes, and want to use Idaho russets. If you were to pretend that I am the student and you are the educator, what do I need to know about Idaho potatoes and fryer oil? Do you have a presentation I could share with my operations team?

The following PDF should go a long ways towards answering most of your questions about potatoes and oil choices for fresh made French fries. This presentation was used at the annual CAFÉ food educator conference in 2013 in Miami:

Fresh Cut French Fries (pdf)