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I have been using a 90 count russet burbank for my fries. They have not held their crispiness long enough for me to deliver a crispy fry at the table. I spoke with my purveyor and they recommended I try a 60 count Idaho russet burbank. I was surprised I had to buy such a large potato to accomplish this. I was thinking of cutting them in half before putting them through our cutter. Can you confirm that a bigger potato will produce a crispier fry (with proper blanching at 325°F and re-frying at 350°F)?
The potato size won’t make a difference. Each potato plant has about 8-12 potatoes on it, various sizes. There are several key factors in getting a crispy fry. French fry machine temperatures, blanching/ finish frying and not overfilling baskets are some of the non-potato related things I always check first. Then there is the solids or starch content of the potato, the sugar accumulation (based on storing at temps above 40°F). The following documents might prove helpful in checking for possible issues:
Or visit our How To section for All Things French Fried Potatoes.
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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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