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With 643 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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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?
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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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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.
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Can I Purchase No.2 Potatoes In Cartons?

Jul 5, 2016
Q: Can I get No. 2 potatoes in boxes or cartons for my fresh cut fries? It would seem that the potatoes would stack easier than the bags and our employees might not have to be so careful about opening the bag and having potatoes spill out before we have finished using each bag. I have already stopped using the burlap bags as I found that if I didn’t get the burlap off the potatoes completely sometimes the fries looked like they might have a human hair when the burlap piece turned black from the fryer.
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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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Testing Sugar Levels In Your Potatoes

Jan 20, 2015
Q: I am looking for some information and advice on our red B size 1 grade raw potatoes we boil. We parboil the potatoes in pots of water for approximately 25-30 minutes depending on size. We test using a fork to see how the potato falls off the fork. We then place on cookie sheets (use cold water to spray over when placed on sheets) and put in our walk in cooler (38 degrees) overnight to slice and spin in a machine the next morning. We have noticed after we slice the potatoes the next morning that the cooked potatoes have a brown colored edge-ring around the skin and potato meat. The potatoes are then cooked on a flat top grill and we produce home fries. We obtain potatoes from all sorts of geographic regions according to the labels on the bags. Our vendor tells us they have to purchase potatoes from wholesale vendors and it is not possible to find a one stop supplier. We have been told the sugar levels in potatoes varies, the potatoes are held in storage for months which creates the brown color rings and the potatoes are all sourced from different geographic locations and these different growing regions and processes leads to the brown colored rings. We always prepare our potatoes the same way and have noticed the winter months seem to be when the brown colored rings appear on the potatoes.
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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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Healthier Baked Potato For 2015

Dec 24, 2014
Q: I love baked potatoes but tend to go overboard on the toppings, any suggestions for a healthier 2015?
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