With 803 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.
What causes blanch time to go up when making French fries with low solids potatoes? What is the mechanism at work here?
Low solids means the potato has more moisture than a high solids or starch potato such as the Russet Burbank variety. So, what a potato processor does when they have to use a lower solids spud is dial in the right amount of cooking time and temperature as best as possible compensate for the removal of the excess water without the potato getting over cooked. We recommend with the Norkotah variety, which typically may have less solids on average, you reduce the blanching cooking temperature, but also cook it longer. You'll have to experiment with the times and temperatures, but start by blanching 15-25 degrees cooler and for another 1-2 minutes. The final product should still be light colored and not dark, but bend slightly to the touch so it is thoroughly cooked.
With new crop potatoes, they may contain excess sugar and starches, so be sure to cut and rinse in water until the water runs clear. Hopefully this helps. Thanks for using Idaho potatoes at your operation.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane