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Preparing French Fries From Fresh SunGlo-Idaho® Potatoes
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For best results, use a US grade #1 fresh SunGlo-Idaho® Potato, 10-14 oz packed 60-90 count in 50 lb. cartons or bags. US grade #2 will work fine, but not yield as consistent a shape or size fry. For more information on potato and box sizes, click here.
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- Keep oil fresh and equipment clean; strain out any burnt pieces of food.
- Drain and filter the oil frequently; add 20% new oil daily.
- Replace oil completely if it starts to smoke, form bubbles along the sides or becomes dark. These are indications that the oil is breaking down, and the result will be greasy fries with poor color and flavor.
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- Be sure to find the right temperature for your frying conditions. This varies with type of equipment, amount of oil, heat recovery, amount of fries and thickness of cut.
- Remember, the lower the oil temperature, the longer the cooking time and the greater the fat absorption.
- Use a timer for best results.
- Always cook in small batches; fill baskets only half full. Overloading baskets greatly lowers the temperature and results in soggy, greasy fries.
- Wait for the oil to return to the correct temperature before using again.
- When fries are goldern brown, lift the basket and shake gently to remove excess oil. Never leave the basket over the fryer. The heat will make the fries limp.
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Average Quantity of Fresh SunGlo-Idaho Potatoes Required to Prepare & to Yield 4 oz Servings of French Fries
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Form of Potato
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25 Servings
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50 Servings
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100 Servings
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Whole, Unpeeled 1/4" Fries
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10.25 lbs.
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21 lbs.
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41.5 lbs.
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Jacket-Fries
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9.25 lbs.
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18.5 lbs.
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37 lbs.
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Shoestring Fries
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9.5 lbs.
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19 lbs.
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37.5 lbs.
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Whole, Pre-Peeled 1/4" Fries
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20 lbs.
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40 lbs.
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80 lbs.
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Round Fries
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15.25 lbs.
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30.5 lbs.
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61 lbs.
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Shoestring Fries
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14.25 lbs.
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28.5 lbs.
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57 lbs.
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Equipment
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Length of Holding
Period (in minutes)
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(Best) Heat Lamp
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5-7 mins.
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(Good) Steamtable
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5-7 mins.
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(Fair) Warming Cabinets
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5-7 mins.
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- Fresh Unpeeled
- Store in a dark, cool area preferably at 45° F.
- DO NOT REFRIGERATE!
- Remove carton lid for proper air circulation.
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- Fresh Unpeeled
- Scrub thoroughly, but do not break the skin.- Fresh Peeled
- Skins can easily be removed with commercially available automatic vegetable peelers.
- Chilling fries for 30 minutes to 2 hours before frying increases crispness. Spin dry before frying to avoid spattering and to reduce fat absorption.
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Time, Temperature and Yield
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Form of Potato
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Oil Temp.
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Time
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Raw Weight
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Yield After Frying
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Whole, Unpeeled 1/4" Fries
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360°F
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3.5 mins.
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4 lbs.
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2 lbs. 12 oz.
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Jacket-Fries
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360°F
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3.5 mins.
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4 lbs.
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2 lbs. 10 oz.
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Shoestring Fries
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360°F
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3 mins
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4 lbs.
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3 lbs.
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Whole, Pre-Peeled 1/4" Fries
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360°F
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3.5 mins.
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4 lbs.
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1 lb. 4 oz.
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Round Fries
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360°F
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3.5 mins.
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4 lbs.
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1 lb. 10 oz.
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Shoestring Fries
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360°F
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4 mins.
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4 lbs.
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1 lb. 12 oz.
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- Many operators use a method called "blanching" to partially pre-cook potatoes before peak periods and then finish them in a final fry before serving. Fries can be blanched in hot oil, boiling water or with steam. Experiment to find out which method you prefer.
- Tips
- Fries must be completely cooked during the blanching stage! A lower temperature is recommended to allow the potato to cook slowly without developing full golden color. If potato remains raw inside, an enzyme reaction takes place causing the inside to turn black.
- Be sure not to overcook, expecially if using water or steam, as final fries will be pasty or gummy.
- If possible, refrigerate blanched fries before the final fry. This helps dry the surface and results in a crispier fry.
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