Ask Dr. Potato | Search results for: "blanching" ( × clear results )

With 924 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.

How to Make Fresh Cut French Fries with New Crop Potatoes

Aug 10, 2018
Q: What would be the fry strategy when the potatoes are new and, I would think, loaded with sugar. The older potatoes cook beautifully, and the new ones are dark and limp.
Read The Answer »

I Have A Gourmet Food Truck And Want To Serve Fresh Cut Idaho French Fries. How Do I Go About Accomplishing This?

Jul 27, 2016
Q: I Have a Gourmet Food Truck and want to serve fresh cut French fries.  Can you give me some tips?
Read The Answer »

What is the preference for fries in the USA?

Apr 16, 2016
Q: Do people prefer 1/4 or 3/8 French fries more? How do I adapt to Burbank russet potatoes that are old and at end of the season? Do adjust the same way to both? Does it matter what temperature you blanch at between 250-300? Depends on preference fry cut? Thanks
Read The Answer »

No. 1 Potatoes Versus No. 2 Potatoes For Fresh Made Fries In My Restaurant

Apr 9, 2016
Q: For fresh cut French fries I have noticed this season that there isn't much difference in the price of an 80 or 90 count No. 1 potato versus a No. 2. Are there other advantages to using a No. 1 potato for my fries?
Read The Answer »

Which Uses More Oil When Frying, Fresh Cut or Frozen Fries?

Mar 11, 2016
Q: Dr. Potato which uses more oil when frying, fresh cut or frozen fries?
Read The Answer »

Foodservice Julian Dates For Potatoes Are Important When Diagnosing Issues For Fresh Fries

Jan 2, 2015
Q: My French fries are cooking up really dark and the potatoes don’t look that fresh. What should I look for?
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 »

The Best Hand-Cut Idaho® French Fry Yield

Jul 11, 2014
Q:
Read The Answer »

Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.

Have a question? Dr. Potato will be sure to get your question answered within a week.
Click here to submit »

Popular Tags

All Things Au Gratin Potatoes All Things Baked Potatoes All Things French Fried Potatoes All Things Hash Brown Potatoes All Things Mashed Potatoes All Things Potato Salads At Home Baked Baked In Foil Baked Potato Baked Potato Bar Baking Black Blanching Boiling Breakfast Brown Consumer Cooking Cooking Time Deep Frying Foil Food Safety Freezing French Fried Potato French Fries Fresh-cut Fries Frozen Green Green Potatoes Grower Harvest Hash Browns Healthy Healthy Potatoes Holiday Idaho Potato Leftover Mashed Potatoes Mashing Nutrition Peeling Potato Salad Potato Skins Preparation Q & A Russet Russet Burbank Russet Norkotah Safety Scalloped Service Sizes Storage Stored Storing Temperature Thanksgiving Twice Baked Varieties

Dr. Potato Categories

The Idaho Potato Commission

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.

Contact 661 South Rivershore Lane
Suite 230
EAGLE, ID 83616
Phone: 208-334-2350
Fax: 208-334-2274
More

Web Excellence Award
© 2024 Idaho Potato Commission