Ask Dr. Potato : All Things French Fried Potatoes
« Back to all posts

With 651 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.

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?
Read The Answer »

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?
Read The Answer »

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?
Read The Answer »

When Making French Fries At Home, Should I Cut The Strips Into Water With Salt Added? Is That Correct?

Jan 13, 2017
Q: I read on the internet that making fresh cut fries at home is a two-step method: If you want to pre-soak the potatoes to get rid of starch, sometimes it's fun to dump a ton of salt into ice water to make them extra salty.
Read The Answer »

I Have Read That Potatoes Need To Be Cold Before Cutting To Make The Best French Fries At Home. Is That True?

Jan 2, 2017
Q: Potatoes must be cold in order to make amazing fries. True or false?
Read The Answer »

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?
Read The Answer »

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?
Read The Answer »

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?
Read The Answer »

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
Read The Answer »

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.
Read The Answer »