I have a lot, as in 2000 pounds, of Idaho potatoes to cut into fresh fries each week. My guys are pretty quick at doing this, but is there an easier way? I am even willing to spend some money on a piece of equipment to make it more efficient.
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As a High School Head Cook here at Mott High School in Warren Michigan, we are moving our operation to more fresh potatoes and there have been some (sometimes heated) discussions on how to clean potatoes. I would surely appreciate your recommendation. Thanks for your time and consideration.
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As a produce manager, I know that exposure to light is bad for potatoes as they will turn green prematurely. My boss is planning to remodel our section in the grocery store and I want to give him suggestions on how to improve our potato display with different lightning. Any suggestions?
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With the rising cost of frozen French fries we are exploring doing more potatoes from scratch, your thoughts? At our school we have moved more towards using fresh potatoes, any tips on washing them?
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With fall and winter coming up, any thoughts on good take out options for my menu that include potatoes?
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Any recipes on how to use Idaho Potatoes as a crust for fish or other meats?
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I have heard that sugar is the enemy of making French fries turn out golden brown. Why is that? Doesn’t the sugar give the fried potatoes its great color?
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I am interested in getting a contact list of Idaho shippers that do potato export.
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I see some places store their bags of frozen fries right next to the fryer during peak serving periods, Will a thawed French fry cook faster?
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I am not doing anything different, why are my fries turning out dark and undercooked?
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