Ask Dr. Potato | Search results for: "processed potatoes" ( × clear results )

Q: I see lots of ads in foodservice magazines for processed potatoes; do they all come from Idaho?

Q: I used to work with a fellow who grew up in Idaho and at one time worked in a potato processing plant.  He told me that the potatoes were immersed in chemical(s), and this concerns me.  As I recall one of the reasons for using the chemical(s) was to inhibit the growth of the potato eye. Can you enlighten me as to how potatoes are processed and what chemical(s) are used before the potatoes are shipped to grocery stores?

Q: Can you explain the term “specific gravity” when it comes to Idaho potatoes? People have told me I need to look for a potato with high solids or specific gravity to make decent fresh fries.

Q: How can I spice up my Hash dishes this year?

Q: I am starting a new concession business. I want to provide the absolute best Idaho® French fries this market has ever seen. Can you help? We’re starting a new gourmet burger concept featuring hand-cut fries.  We are already capitalized for several locations and I want to be sure that we get the preparation method for our fries PERFECT from the start.  With a simple basic menu, we want to do a few things perfectly, including making the VERY BEST hand-cut fries in the market.

Q: My French fries taste odd, what’s up?

Q: I can save nearly ten dollars a case by switching to “line flow” French fries, it sounds like a good idea, what do you think?