With the rising cost of frozen French fries we are exploring doing more potatoes from scratch, your thoughts? At our school we have moved more towards using fresh potatoes, any tips on washing them?
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I have heard that sugar is the enemy of making French fries turn out golden brown. Why is that? Doesn’t the sugar give the fried potatoes its great color?
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I see some places store their bags of frozen fries right next to the fryer during peak serving periods, Will a thawed French fry cook faster?
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I am not doing anything different, why are my fries turning out dark and undercooked?
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Can you deep fry red skin potatoes?
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When making potato salad the outer layer of my potato often flakes. I’ve tried different types of potatoes but usually end up with chunks that are “tight”. Also, do I cool the potatoes before dressing them? If I dress them when they are warm they tend to absorb the dressing. Tastes ok but looks dry. Any suggestions?
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I need to bake 60 potatoes and I have two kitchen wall ovens. The larger oven has two racks and the smaller has one rack. I will split them by putting 40 in the bigger oven and 20 in the smaller one. What's the best way to bake them (temperature and for how long)?
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In cooking school, after blanching our French fries, we left them in the refrigerator (or even the freezer) before the final fry. How does refrigerating a blanched French fry create a better final product?
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I am planning a wedding menu and would like to serve roasted potatoes. We have about 200 guests attending. Is this do-able? How long do I cook them and what size pans should I use? What can I do to keep them from becoming too soft?
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Could an Idaho russet potato with high sugar content still have high solids?
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