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Potatoes must be cold in order to make amazing fries. True or false?
Refrigerating potatoes before cutting them into homemade French fry strips and frying is a big no-no. What happens to the potato when kept refrigerated at say 40° F or 4.5 degrees Celsius? The fast food standard in the USA historically has been the Russet Burbank from Idaho, pictured below.
At 40 ° F, the starch in the potato starts to turn to sugar. So, you’ll end up with fries that turn dark or caramelize prematurely, before the French fry strips are fully cooked.
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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