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What can I do when my potato slices do not turn golden brown? I heard this might be because of the sugar, is that true?
This is a case of ‘it depends.’ As in, how are you trying to prepare the potatoes? Boiling the potatoes for instance, won’t caramelize as the surface sugars don’t adhere to the surface. Other methods (pan frying, roasting, hash brown, au gratin, etc.) are all preparation methods that the surface sugars are in contact with the heat source directly and normally turn a golden brown on these surfaces, causing the chemical reaction that creates the golden brown color as the potatoes cook.
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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.
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