Ask Dr. Potato : Blanching
« Back to all posts

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.

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 »

Help! My Fries!

Oct 1, 2015
Q: I run a small burger and fry business in Nashville TN. We serve about 3200lbs a month of russet potatoes as fries. My produce suppliers have run out of Burbank russets for the year and are only able to supply me with a new-crop of Norkotah russets that are making awful, awful fries that I'm embarrassed to serve! We use a hot-water blanch to cook our 1/2" fries done in a dilute vinegar solution, followed by a 300 degree blanch fry that takes 8-10 minutes to remove most of the moisture. They're then frozen and stored, cooked 2 minutes at 350 degrees for sales. They come out mealy and sweet, not to mention tough, and they last about two minutes before they're basically awful, limp horrors. I've tried lowering the pre-fry temperatures and cooking them longer but I never want to see a Norkotah again... Would switching to a Kennebec or Ranger help until Burbanks come back? Is there some magic trick to cooking these abominations? Complaints are coming in from all directions and I'm in panic mode. Please help!
Read The Answer »

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?
Read The Answer »

Make Ahead Scalloped Potatoes

Nov 10, 2014
Q: Do I have to blanch my potatoes, to make scalloped potatoes ahead of time?
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 to Improve My Frozen Fries

Jul 25, 2014
Q: Can you give me some tips to fix the fry problem at my burger joint? I use the same frozen potato supplier, the same vegetable oil, the same dedicated potato fryer and yet I still get complaints. What’s up with that? Every time I work the line the potatoes seem to be just fine. The customer complaints are in order of issues that come up frequently: fries are too soggy, fries are too dark, fries from one batch are both dark and light, and fries are little bitty pieces.
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 Prepare French Fries

May 8, 2014
Q: What is the best way to prepare french fries?
Read The Answer »

To Create Perfect French Fries Its Important To Always Blanch Them

Apr 26, 2014
Q: I know your philosophy is to blanch potatoes when doing fresh cut fries and understand the reasons why, but is this practical for a chef operator like myself?
Read The Answer »

Blanching Fresh Cut Fries

Dec 6, 2013
Q: Can I do the first blanch for fresh cut russet fries in the oven?
Read The Answer »