Ask Dr. Potato : Fries
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With 668 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.

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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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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When Blanching Fries How Long Will They Keep In A Cooler & What Piece Of Equipment Would You Recommend For A Spin Dry?

May 24, 2017
Q: How long will the blanched (in oil) fries last in the cooler? What would piece of equipment would you recommend for a spin dry!
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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?
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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?
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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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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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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?
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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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