Ask Dr. Potato : French Fries
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With 643 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.

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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Can I Purchase No.2 Potatoes In Cartons?

Jul 5, 2016
Q: Can I get No. 2 potatoes in boxes or cartons for my fresh cut fries? It would seem that the potatoes would stack easier than the bags and our employees might not have to be so careful about opening the bag and having potatoes spill out before we have finished using each bag. I have already stopped using the burlap bags as I found that if I didn’t get the burlap off the potatoes completely sometimes the fries looked like they might have a human hair when the burlap piece turned black from the fryer.
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What’s the history on those curly Q style French Fries that chains like Arby’s sell?

Mar 29, 2016
Q: What’s the history on those curly Q style French Fries that chains like Arby’s sell? I love them.
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Idaho® Potato and Fryer Oil

Jan 12, 2016
Q: 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?
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