Ask Dr. Potato : Fries
« Back to all posts

With 646 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.

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 »

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?
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 »

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?
Read The Answer »

Foodservice Julian Dates For Potatoes Are Important When Diagnosing Issues For Fresh Fries

Jan 2, 2015
Q: My French fries are cooking up really dark and the potatoes don’t look that fresh. What should I look for?
Read The Answer »

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?
Read The Answer »

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?
Read The Answer »

No More Short French Fries Please

Aug 6, 2014
Q:   What’s happening to my favorite fast food French fries?
Read The Answer »

The Best Hand-Cut Idaho® French Fry Yield

Jul 11, 2014
For the best hand-cut Idaho® French fry yield, we recommend using U.S. grade No. 1 fresh Idaho® Potatoes, 7-15 oz. packed 90 to 70 count in 50...
Read The Answer »

How To Store Fresh Cut Fries Overnight

Jun 18, 2014
Q: I tried storing fresh cut fries overnight in water and salt, and they foamed up and damaged the fries. Sometimes this works but most time there is foam and smell. Then we have to dump the pail of fries and have to re-cut more, which is wasting a lot of potatoes. Any tips would be a big help.
Read The Answer »