Ask Dr. Potato

Q: I operate 2 busy burger shacks. Fresh cut French fries are a major component of our business. We are not able to access city water services at either location, which necessitates our having to truck our water into each site. This being the case, we are very conscious of water consumption. We are very focused on correct blanching and finished cooking temperatures. We use only russet potatoes. We use only canola oil, which is filtered daily and replaced regularly. Our issue is the dark, unappetizing appearance of our finished product, only at the beginning of our season when we are receiving last year's potato crop. As soon as we make the transition to them new crop, our finished product is picture perfect. A beautiful golden colour. We do wash ALL potatoes prior to chipping even though they are identified as being pre-washed. I am wondering if the fact that we do not rinse our fresh cut fries prior to blanching might be contributing to the dark, burnt appearance? We store our blanched fries in a walkin cooler, until they are needed for our line. Would sincerely appreciate any insight you can provide. Many thanks in advance for your assistance.

Q: Hello! Are Russets considered white (Irish) potatoes?

Q: How long do you suggest baking a potato in a small toaster oven?  

Q: Why is it not safe to leave cut potatoes in water in the fridge for more than 24 hours?

Q: Do Ama Rose potatoes store well over a long period of time?

Q: Hello! Tonight we fried some Idaho baking potatoes as chips. When I was peeling them, I noticed some of the ones we used had green under the skin and the eyes had started to sprout. Unfortunately, the potatoes weren't properly stored, but not much I could do about that other than peel and prep for use as chips. When we went to eat them, we noticed the chips had a bitter taste to them. We used new, unsealed canola oil in a dutch oven configured as a deep fryer. The temperature was held between 320 and 360. and chips were cooked for about 5-7 minutes. The chips were not burned, had been rinsed, soaked for an hour+, and dried before cooking. Any suggestions as to why they were bitter? I know about solanine in the skin but figured peeling would remove the bitterness. Does the solanine permeate the potato? 

Q: Which potato has the most vitamins and nutrients in it?

Q: How long does it take to roast cubed potatoes in the oven?

Q: I have baby bite-sized potatoes that peeling isn't necessary. Do I soak them to avoid them turning gray?

Q: If I boil potato in water (with skin on), is it safe for me to refrigerate it and eat it the day after...Also, is it better for me to peel it before refrigerating it or is it crucial to put it in bag with less possible air in it. Thank you!