Ask Dr. Potato : French Fries
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With 703 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.

Why Idaho® Russets Make the Best Fresh-Cut French Fries (and What About Kennebec’s?)

Jun 22, 2018
Q: I know some of the reasons why Idaho russet potatoes make the best fresh-cut French fries (solids to water ratio, sugars, starches, etc.) but it would be especially helpful if you could compare Idaho russets to Kennebec and other potatoes people might use or consider for fries. The "nerdier" the better.
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My Fresh-Cut French Fries Turned Black in the Refrigerator, Are They Safe to Eat?

Jun 22, 2018
Q: I cut potatoes into French fry slices and left them in the refrigerator for a few days. They are partly black in color, are they safe to eat?
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Ready For Lunchtime Business With Fresh-Cut Fries From Idaho

Mar 23, 2018
Q: I went to lunch early and wanted to compliment Idaho on the great fresh cut fries we had today. They were crisp, hot and not too salty. I tried to take a picture of the fries at the table but everyone’s hands were in the way and then they were gone. Here is my picture into the kitchen area. Can you guess where I was, Dr. Potato?  
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Where Can I Source Frozen Bulk Organic French Fries for my Frozen Food Company?

Jan 9, 2018
Q: We are a frozen food company looking to source frozen bulk organic French fries. We are looking for a list of companies that produce French fries in Idaho and thought you might be able to assist us.
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Is Ten Days To Long To Wait And Cook Peeled And Cut French Fries?

Sep 25, 2017
Q: I peeled and sliced a LOT of potatoes for homemade French fries - ended up not cooking them yet. They've been in cold water for 10 days in the refrigerator, are still white and healthy looking. Are they safe to rinse, dry and fry - and eat?
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Why Are My Fresh Cut Fries Turning Dark So Quickly?

Sep 6, 2017
Q: I’m not doing anything different with my fresh cut fries but they are turning out dark and limp after sitting for just a few minutes. My sales person said they are transitioning from old crop to new crop. What does that mean?
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Fry sauce and ketchup on fries I get, but do you have any other suggestions for dipping sauces for French fries?

Aug 1, 2017
Q: Do you have any other suggestions for dipping sauces for French fries?
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What Variety Of Potatoes Did McDonald’s Use?

Jul 24, 2017
Q: I heard that McDonald’s used to make their fries fresh and use animal fat. What variety of potatoes did they use? What else changed over the years?
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I Ran Across This Picture Of Two Glass Containers Of French Fries On Your Web Site, But There Is No Explanation. What’s Up?

May 30, 2017
Q: What does a scale and two containers of French fries have to do with Idaho potatoes? Is there a story behind this picture on the internet?
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When Should I Salt Fries?

May 26, 2017
Q: Looking for some advice. I make fresh cut French fries from Idaho potatoes at the restaurant daily. I was reading an article about a place in San Francisco that cuts the fry strips into a pickle brine and customers rave about the taste. Will I save money on salt if I add some salt and white wine vinegar to the water versus salting after the fries come out of the fryer?
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