Ask Dr. Potato : French Fries
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What Happened To “Stay White” Powder?

Apr 18, 2017
Q:  Many years ago we used a white powder in water to soak our freshly cut fries to prevent discoloration. I believe it was called "stay white" powder, can you help me find where to buy some?
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Tips And Tricks To The Best Oven French Fries From Idaho Russets Potatoes

Mar 24, 2017
Q: I want to fix oven fries from fresh Idaho Russets but they always turn out with a blotchy surface, some parts of the potato are golden brown and the rest is pale. Sometimes they never brown at all. Any tips?
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Consumer Attributes To Look For In Fresh Cut French Fries Made On Premise?

Mar 2, 2017
Q: What consumer attributes should I be looking for in our fresh cut French fries made on premise?
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I Heard That A Potato, Freshly Harvested In The Fall In Idaho Can Heal Itself In Storage. Is That True?

Feb 16, 2017
Q: Seriously, can a potato, freshly harvested in the fall in Idaho heal itself in storage. Is that possibly true? How long does it take? What are signs that this has happened?
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What consumer attributes should I be looking for in our fresh cut French fries made on premise?

Feb 6, 2017
Q: What consumer attributes should I be looking for in our fresh cut French fries made on premise?
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The French Fries At Mc Donald’s Are My Favorites, What Variety Of Potato Do They Use?

Nov 29, 2016
Q: The French Fries at Mc Donald’s are my favorites, what variety of potato do they use?
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How Do I Prevent My Fries From Sticking Together When Frying?

Nov 16, 2016
Q: After cutting my ribbon fries and dropping them in the fryer I have problems with the fries sticking together. What should the frying temperature be?
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The Dark Side or The Light Years of Potatoes Explained

Nov 3, 2016
Q: I was just in Denver, restaurant hopping and I noticed the fries at several were shoestring cuts and very dark. They were crisp and delicious, but seemed overcooked to me. A couple of places said they used Idaho potatoes, what is going on?
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Is There A High Volume Commercial French Fry Cutter

Oct 13, 2016
Q: We’ve been doing fresh cut French fries from Idaho Russet Burbank potatoes for years and because of the volume we are up to I was wondering if there is a better way to cut the potatoes than a small wall mounted tool that requires a staff worker with an extra strong arm to spend most of the day cutting one potato at a time. Save Save
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Manage your food costs without changing the portion size of the French fries

Aug 26, 2016
Q: My goal is to give customers a hot crispy, fresh out of the fryer, five-ounce portion of cooked frozen French fries. However, my employees must be serving more than that because when I do the math we always come up short for the projected yield.
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