Potato Storage Tip: the ideal temperature to store fresh potatoes for fries in your location is 55 degrees F. (Refrigerated potatoes can turn the starch in the potato to sugar, so don’t let the temperature go below 40 degrees F.)
Fryer Tip: Good performance fryers should let the oil temp recover in just over two minutes. You can test your fryer by measuring the temperature before dropping a basket of fries into the oil and then matching that temperature with a thermostat two minutes later.
Overfilling the basket and dropping two baskets with fries at once will overpower the ability of all but the best fryers. What often happens is the potatoes will absorb more oil and limp fries will result.
Cook one basket 1⁄2 full at a time, then drain off excess oil for ten full seconds over the fryer.
Season the fries with salt in a front to back motion, side to side salting can cause salt to fall into the fryer and break the oil down faster.
Keep the fries loose, don’t stir them or toss with salt as this extra motion can cause the fries to break up into smaller pieces.
Wait to bag up an order until it’s ready to go out. Pre-bagging will steam the final fry making it soggy after all your hard work.
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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