Fries

Q:What is the best way to prepare french fries with fresh potatoes?

A:Use fresh unpeeled potatoes that have been stored in a dark cool area around 55°F. Do not refrigerate, as temperatures below 42°F causes the starch to turn to sugar in the potato. Place cut potato into cold water for about 30 min. You can add citrus acid or vinegar to the water solution to prevent darkening. Dry before frying to avoid splattering and reduce the fat absorption. Fresh fries are best blanched. The fries are completely cooked during the blanching stage at a lower temperature to allow the potato to fully cook without becoming golden brown. After blanching, allow fries to cool in a covered container before frying.

Q: Why do my fries from fresh potatoes sometimes get dark?

A: The potato may have been stored too cold, which causes the starch to turn into sugar. They also may not have cooled in a covered container after blanching.

Hash Browns

Q: How do I make hash browns with fresh potatoes?

A: Use unpeeled potatoes, this will add to the natural homemade flavor and appearance. Immediately soak the grated potatoes in water to prevent discoloration, or par-cook potatoes before grating, or use leftover baked potatoes. Hash browns should be grilled at 375°F for 2-4 minutes or until brown. Add any optional ingredients or seasoning before grilling. Keep the potato mixture loose and fluffy; do not flatten.

Scalloped/Au Gratin Potatoes

Q: What is the best way to prepare Scalloped/Au Gratin potatoes?

A: Typically, scalloped/ au gratin potatoes are baked as a casserole and made from fresh peeled potatoes combined with heavy cream, cheese sauce, and slowly baked until the potatoes are tender. For best results, use thinly sliced potatoes about 1/8″-1/16″ thick. Layer potatoes in a buttered dish and add heated cream, cheese or custard sauce, and any ingredient you please (be creative with spices and sauces). Cover loosely with foil and then bake at 325°F until tender, about an hour to an hour and a half. Remove foil and brown top as desired. For au gratin, top with bread crumbs, butter, and grated cheese after baking, then brown.