With 803 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
We do not blanch out potatoes; we cut them directly into a Cambro container, cover with water, and fry within 36 hours. The potatoes turn out differently from one lot to another. Can you help?
Probably not… The biggest error that I see units make when they fry fresh potatoes is not blanching them. In addition to not blanching, here are a few other tips to keep the potatoes from failing or turning out crispy:
You mentioned Cambro, here is their web site. I especially like using the Cambro Crisper to place cut potatoes into with water. They have a drain at the bottom to get rid of any excess starch that comes off of the potatoes.
There are scientific reasons. To say it simply... a double fry removes a considerable amount of moisture from the potato and seals off the surfaces of the exterior of the potato on the first “blanch” which can be done in water or oil. The potatoes need to be dry or drained of excess moisture before the second fry. They can be stored overnight.
The second frying, or “finish fry”, removes additional moisture but crisps up the exterior so you can end up with a texture of a baked potato center inside and crisp golden exterior. The second you drop potatoes into hot oil it can drive down the oil temps by 50° or more. As respected cookbook author, Shirley O. Corriher, says in her book CookWise “adding cold food is like adding lumps of ice”. Without blanching the potatoes it will take much longer to rid the moisture and take longer to crisp up.
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.
661 South Rivershore Lane