Ask Dr. Potato : French Fries
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Q: From a chain operator point of view, are there any advantages to storing potatoes in a distributor warehouse at a warmer (55F) temperature for better French fry applications? I’ve heard this may or may not be so. If so, what are the advantages. Any disadvantages? 

Q: Will overly sugary potatoes contaminate my fryer oil and cause all future fries to turn out dark until I change out the oil?

Q: I own two fast casual burger restaurants in middle Tennessee. We only serve Idaho grown potatoes. 50% of our orders are to go orders/take-out orders. While I understand that using styrofoam boxes is a huge no-no for bagging french fries, it is not clear what is recommended for proper bagging of hot french fries. I recognized that french fries need to be ventilated when bagged. What recommendations do you have for me for properly bagging french fries? What can you teach me when bagging french fries?

Q: Why do I need to use corn starch and vinegar while making restaurant potato fries?

Q: As a fresh-cut, French fry operator, lately our fries are showing some inconsistent results (premature darkening, sometimes limpy fries). Perhaps it’s the less-experienced staff, or maybe we’ve strayed from our usual, careful step-by-step program, or maybe something is happening with the potatoes?

Q: How will frying, freezing, and reheating later affect my French fries?

Q: Can you add sugar and salt to water if you are brining fries?

Q: I operate 2 busy burger shacks. Fresh cut French fries are a major component of our business. We are not able to access city water services at either location, which necessitates our having to truck our water into each site. This being the case, we are very conscious of water consumption. We are very focused on correct blanching and finished cooking temperatures. We use only russet potatoes. We use only canola oil, which is filtered daily and replaced regularly. Our issue is the dark, unappetizing appearance of our finished product, only at the beginning of our season when we are receiving last year's potato crop. As soon as we make the transition to them new crop, our finished product is picture perfect. A beautiful golden colour. We do wash ALL potatoes prior to chipping even though they are identified as being pre-washed. I am wondering if the fact that we do not rinse our fresh cut fries prior to blanching might be contributing to the dark, burnt appearance? We store our blanched fries in a walkin cooler, until they are needed for our line. Would sincerely appreciate any insight you can provide. Many thanks in advance for your assistance.

Q: I just opened a restaurant where we make fresh-cut French fries and I'm wondering if it's a good idea to cook them in an airfryer so they are healthier. What are your thoughts on this?

Q: I am starting a new business and I want to serve hand-cut French fries to my customers. What do I need to know about this process before I get started?