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My son wants to know how the French fries he has at fast food chains are made?
You asked a very good question.
Long ago when the idea of fast food was first being expanded thru franchising, most places that served French fries in the United States used a russet potato, which they cut by hand (later by wall mounted or table mounted fry cutters such as these.) By the way, the very best potato cutter in my opinion is also the one that costs the most, about $300 called the Keen Kutter. Many independent and emerging chains use the Russet Burbank variety from Idaho as it has consistently high solids or starch content and fries up crisp and golden.
To make a perfect fry takes some special efforts, here are some tips: All Things French Fried Potatoes
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.
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