Is there any kind of a test that I can do in my operation to be able to tell if the raw potatoes I receive will fry up properly?

Good question, thanks for asking.  Most important, make sure you always use genuine Idaho® potatoes.  The high water-content of some non-Idaho russet potatoes can result in a mushy, steamed texture, as well as lower yield.  Idaho® potatoes, with an average of 21% potato solids, assure superior texture, great flavor and a crisp, golden appearance.  Here is an easy solution you can prepare to pre-test the potatoes that come in the back door. The second slide chart shows where the “ideal” solids average fits into a scale: