Ask Dr. Potato : Deep Frying
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With 656 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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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.
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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?
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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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I Have A Gourmet Food Truck And Want To Serve Fresh Cut Idaho French Fries. How Do I Go About Accomplishing This?

Jul 27, 2016
Q: I Have a Gourmet Food Truck and want to serve fresh cut French fries.  Can you give me some tips?
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Unable To Blanch My Fries, What Do I Do?

Nov 21, 2014
Q: I run a small diner and we are looking to use homemade French fries as opposed to the frozen variety. I have seen all of the suggestions about blanching. I have two, two bay Fryolators. I am a 24 hours operation and we have very little time when the fryers are freed up, especially to blanch the volume we need. On an average week, we go through 500lbs of French fries. What other suggestions do you have in order to improve our quality and efficiency?
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Is There One Best Way To Make Fresh Cut Fries For My Restaurant?

Nov 7, 2014
Q: I see a lot of tips on making fresh cut fries on the internet and some seem to conflict each other. Is there one best way to be successful at serving my customers a fresh fry?
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Potato Chips

Oct 15, 2014
Here are three things you can do right now, I promise, that will improve how your home made potato chips turn out and one bonus idea! Start with ...
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How do I cook Chips At Home?

Sep 24, 2014
Q: We have a restaurant an hour away from us that serves floppy raw fries. They’re cut like potato chips; about 1.5mm thick and deep fried just enough to be done. They’re dripping in grease and almost soggy. My husband is having a fit for me to make him some. I don’t have a deep fryer, just my trusty iron skillet about 3″ deep. Can you please tell me how to cook them? The internet is full of recipes for crispy fries, from what I’ve read people hate soggy fries, but they’re absolutely out of this world!!! We bought a mandolin v slicer to cut them on. What cooking method would you recommend?
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