With 826 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.
I am in charge of preparing many orders of French fries for our local charity. I’ve been told to blanch the fries in advance but that seems to be the only advice I get. How long do I blanch? Once blanched, I’m sure I drain but what then, Refrigerate, Freeze? I am looking at maybe 15 to 30 servings per weekend event.
First, you should cut the fries and rinse them to get rid of any excess starch or sugar. Then, store them in water with some concentrated lemon juice (1 tablespoon to one gallon ratio), drain and fry. Be sure to pull them out once the fries have a glazed look and they are little limp (depends on the cut for how long it takes). Then place them in bus tubs, not too deep, uncovered. Cool to room temperature, then it’s ok to refrigerate. Put lids on the tubs until needed for final frying.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
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.
661 South Rivershore Lane