With 813 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.
Are there some tips on how I cannot screw up the relationship I have with homemade Idaho® French fries? What exactly are the pitfalls I need to avoid to please guests with the best fresh cut French fries?
That’s a lot more complicated question than you can imagine for someone like me. My official relationship with loving French fries goes back to McDonald’s and the golden arches on Broadway in Denver. This was when the chain was in its infancy and I was just learning to drive. Back in the olden days, McDonald’s French fries were made from scratch. That means bags of Russet Burbank potatoes, mostly from Idaho and later exclusively from Simplot, a company based in Boise Idaho and the inventors of the frozen French fry many of us now enjoy, arrived at the back door and were washed, peeled, cut, blanched and placed in a wall of fry baskets ready to finish fry to order. The burgers were small and sold in quantities for a bargain price for a bag of hamburgers. Most were plain and sold for a buck, or you could add cheese but there was very little choice as to what went on besides mustard, ketchup and a see-thru slice of pickle. The fresh made fries were cooked in animal fat or lard and they were amazingly tasty. Portion sizes for the fries were typically 3 ounces, about the equivalent of a kid’s meal portion now. Fry temps could easily be 375 degrees F, baskets were full and life was good.
Fast forward to now and the gourmet burger craze has so many variations on a theme it is unbelievable. Think you know how to top a burger? Go to www.burgerbusiness.com and prepare to be surprised.
A good homemade fry is an aspiration that is desired, but seldom fulfilled by operators. It takes a McDonald’s style fanatical desire to work thru the basic steps, knowing that there will be some inconsistencies and trying to eliminate as many variables as possible.
What are the variables…
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