With 871 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.
What would be the fry strategy when the potatoes are new and, I would think, loaded with sugar. The older potatoes cook beautifully, and the new ones are dark and limp.
There are several posts ongoing from old crop to new crop when it comes to making fresh-cut fries. As you mentioned, the old potatoes turn out beautifully and the new crop is always a struggle. Briefly, old crop from Idaho is the Russet Burbank variety, and since it has been in storage all season the potatoes have lost a lot of moisture. If stored properly, they didn’t accumulate excess sugars, so they fry up perfectly. Russet Burbanks are a later harvest variety, where the new crop is the Russet Norkotah. These may have excess starch and sugars when coming out of the ground, being sorted and shipped out. The best way to offset them turning out limp and dark is to:
Here are a couple of more detailed posts at this link:
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
EAGLE, ID 83616