Idaho Potato Commission. Start with the right potato…

Idaho Potato CommissionIdaho Potato Commission

Start with the right Start with the right potato…potato…

When asked about potato growing regions, nearly 9 out of 10 consumers mentioned Idaho.

Source: TRD Frameworks National Survey

88%

1% 2% 1% 1% 1% 3%

0%

20%

40%

60%

80%

100%

Idaho Maine Colorado Iow a Ohio NewYork

Don'tKnow

Top-of-mind Potato-Growing Region (unaided)

Popularity of Potatoes in Popularity of Potatoes in USAUSA

Per capita disappearance/consumptionPer capita disappearance/consumption

PotatoesPotatoes 113.1 pounds total, 76.7 pounds processed113.1 pounds total, 76.7 pounds processed

Note, on average it takes 2 pounds of fresh potatoes to make 1 pound of Note, on average it takes 2 pounds of fresh potatoes to make 1 pound of frozen friesfrozen fries

It takes 4 pounds of fresh potatoes to make 1 pound dehyIt takes 4 pounds of fresh potatoes to make 1 pound dehy Idaho produces 1/3Idaho produces 1/3rdrd of the total crop of the total crop

StarchesStarches Potatoes 113, Rice 35, Pasta 25, Beans 6.1Potatoes 113, Rice 35, Pasta 25, Beans 6.1

71% of Foodservice potato volume can be fried

HOW TO MAKE THE BEST HOW TO MAKE THE BEST FRESH CUT FRENCH FRIESFRESH CUT FRENCH FRIES

When ordering, start with the right When ordering, start with the right potatopotato Potato quality characteristics profilePotato quality characteristics profile

Length, shape (oval), shallow eyesLength, shape (oval), shallow eyes– No. 2 grade tastes the same as No. 1 No. 2 grade tastes the same as No. 1 – No. 2 has less yield but may be more economicalNo. 2 has less yield but may be more economical

VarietyVariety– Russet Burbank traditionally preferred in Russet Burbank traditionally preferred in

foodservicefoodservice– Ranger, Alturas, Umatilla, Russet NorkotahRanger, Alturas, Umatilla, Russet Norkotah– Chipping potatoes, Yellow flesh Chipping potatoes, Yellow flesh

WHEN YOU RECEIVE WHEN YOU RECEIVE POTATOES, CHECK THEMPOTATOES, CHECK THEM

High solids are key to a perfect High solids are key to a perfect fryfry Measurement ratio of starch to Measurement ratio of starch to

waterwater– 21% is ideal. Test to check on specific 21% is ideal. Test to check on specific

gravitygravity Combine 1 cup of salt with 9 ½ cups of Combine 1 cup of salt with 9 ½ cups of

water in a clear containerwater in a clear container Add a potato. High solids potato will sink to Add a potato. High solids potato will sink to

the bottom. Low solids potato will float. the bottom. Low solids potato will float.

Page 37 Foodservice Toolkit

NOT ALL POTATOES ARE NOT ALL POTATOES ARE STORED ALIKESTORED ALIKE

Potatoes stored too cold make lousy Potatoes stored too cold make lousy fries with dark streaksfries with dark streaks Under 40Under 40ºF the starch converts to sugarºF the starch converts to sugar Ideal storage for fresh fries usage is Ideal storage for fresh fries usage is

55ºF55ºF A simple test A simple test

Use the diabetic strips for glucose urinalysis. Use the diabetic strips for glucose urinalysis. Cut the raw potato in half, place strip on Cut the raw potato in half, place strip on interior surface and take a reading. If dark interior surface and take a reading. If dark brown, it contains sugar!brown, it contains sugar!

Page 21, 27 Foodservice Toolkit

RECONDITIONINGRECONDITIONING

If you find that the potatoes If you find that the potatoes delivered to you were stored too delivered to you were stored too cold:cold: Place in a dark, well ventilated room at Place in a dark, well ventilated room at

60-7060-70ºF for 5-7 daysºF for 5-7 days This will burn off much of the sugarThis will burn off much of the sugar

You can also blanch the cut potatoes in You can also blanch the cut potatoes in hot water (170ºF) for several minutes hot water (170ºF) for several minutes to leach out the sugarsto leach out the sugars

Page 29, Foodservice Toolkit

PREPARATION OF PREPARATION OF POTATOESPOTATOES

Take out of storage Take out of storage from a dark, cool areafrom a dark, cool area

Check your cutting blades Check your cutting blades and replace if necessaryand replace if necessary

Cut the potatoes into strips Cut the potatoes into strips rinse in cold water and place in chilled water rinse in cold water and place in chilled water

(iced is ok during the summer)(iced is ok during the summer) Place in water to prevent darkening Place in water to prevent darkening

add citrus acid (2 tbs to gallon) or vinegar (1 tbs) add citrus acid (2 tbs to gallon) or vinegar (1 tbs) to the waterto the water

Spin dry before blanchingSpin dry before blanching

CRISPER FRENCH FRIESCRISPER FRENCH FRIES

Blanch potatoes in hot oil to pre-Blanch potatoes in hot oil to pre-cook before peak periods:cook before peak periods: Russet Burbank, Ranger, Umatilla, Russet Burbank, Ranger, Umatilla,

AlturasAlturas 325325ºF for three to five minutes - 9/32”, ºF for three to five minutes - 9/32”,

3/8” and 7/16”3/8” and 7/16” Russet Norkotah, Russet Norkotah,

300-325ºF for five to seven minutes300-325ºF for five to seven minutes

Doneness test: bend not breakDoneness test: bend not breakPage 28 Foodservice Toolkit

CRISPER FRENCH FRIESCRISPER FRENCH FRIES

Once blanched, Once blanched, Cool to room temp in uncovered Cool to room temp in uncovered

containers, then refrigerate containers, then refrigerate Final fry at 350Final fry at 350ºF for 2 to 4 minutesºF for 2 to 4 minutes

Suggest using a timer, once ideal is Suggest using a timer, once ideal is determineddetermined

The primary purpose of frying is to The primary purpose of frying is to remove moisture or to “cook” the remove moisture or to “cook” the potatopotato

Page 36, one step frying Foodservice Toolkit

OTHER FRY TIPSOTHER FRY TIPS

Overfilling fry basket results in limp fries Overfilling fry basket results in limp fries Do not leave finished fries in basket Do not leave finished fries in basket

over fryerover fryer Salt away from the oil Salt away from the oil Don’t bag loose fries until orderedDon’t bag loose fries until ordered Filter and change oil frequentlyFilter and change oil frequently

Pages 28,29, 35 Foodservice Toolkit

TYPICAL YIELDSTYPICAL YIELDS

Using 80 count Russet BurbankUsing 80 count Russet Burbank 38.2 pounds total38.2 pounds total

97.9% yield after cutting, with skin on97.9% yield after cutting, with skin on 51.1% yield after frying51.1% yield after frying Labor time of .9 hours Labor time of .9 hours

to wash, trim, cut, blanch, fry and serveto wash, trim, cut, blanch, fry and serve Oil usage of 2.5 lbOil usage of 2.5 lb Total fry time around 5 minTotal fry time around 5 min

TYPICAL FOOD COSTSTYPICAL FOOD COSTS

Fresh potato is 80% of total, rigid Fresh potato is 80% of total, rigid container is 13 to 15%, the remaining container is 13 to 15%, the remaining balance is oilbalance is oil

The selling prices The selling prices At one day events or stadiums for fresh cut At one day events or stadiums for fresh cut

fries typically run 10-12% cost, fries typically run 10-12% cost, Amusement parks are 13-20%, Amusement parks are 13-20%, Non-commercial and QSR’s are 18-23%Non-commercial and QSR’s are 18-23%

Conclusion: fresh cut fries are profitable!Conclusion: fresh cut fries are profitable!

CONSUMER CONSUMER EXPECTATIONSEXPECTATIONS

Hot productHot product LengthLength Attractive colorAttractive color Good flavorGood flavor CrispnessCrispness Homemade appearanceHomemade appearance

OPERATOR WANTSOPERATOR WANTS

Consistent qualityConsistent quality Maximum yieldMaximum yield Quick preparationQuick preparation Minimum oil usage/breakdownMinimum oil usage/breakdown

ADDED BENEFITSADDED BENEFITS

Using and listing IdahoUsing and listing Idaho® potatoes on ® potatoes on menu adds value four ways*menu adds value four ways* Increased salesIncreased sales Premium pricingPremium pricing DifferentiationDifferentiation Quality “halo” effectQuality “halo” effect

**Brand value assessment study by the Boston consulting groupBrand value assessment study by the Boston consulting group

WHAT WE LEARNED WHAT WE LEARNED TODAYTODAY

Test for high solidsTest for high solids Test for detecting refrigerated Test for detecting refrigerated

potatoespotatoes Method of reconditioning potatoesMethod of reconditioning potatoes Tips on preparation - sharpness of Tips on preparation - sharpness of

cutting blade, keeping potatoes white cutting blade, keeping potatoes white when stored in water, frying with half when stored in water, frying with half empty baskets for crisp productempty baskets for crisp product

Use Idaho russets for the best friesUse Idaho russets for the best fries

WHO SPECIFYS IDAHO FOR WHO SPECIFYS IDAHO FOR FRESH CUT FRIES?FRESH CUT FRIES?

Gourmet Burger/Sandwich ConceptsGourmet Burger/Sandwich Concepts Five Guys, Wingstop, Elevation, Mooyah, Wings Five Guys, Wingstop, Elevation, Mooyah, Wings

N Things, Steak Escape, Might Fine, Meatheads, N Things, Steak Escape, Might Fine, Meatheads, Burger Fi, Burger Monger, Cheeburger Burger Fi, Burger Monger, Cheeburger Cheeburger, Good Times, Penn Station, Pirmati Cheeburger, Good Times, Penn Station, Pirmati Bros, South Philly Steak & Fries Bros, South Philly Steak & Fries

And, surprise… In N’ Out And, surprise… In N’ Out (7 of 12 months)(7 of 12 months)

Many other chains and independents:Many other chains and independents: Houston’s, Ted’s Montana Grill Houston’s, Ted’s Montana Grill

Food Trucks: Food Trucks: helping shape what we will find on helping shape what we will find on

the menu at our favorite restaurants, now and in the future…the menu at our favorite restaurants, now and in the future…

Food Truck MenusFood Truck Menus(potato applications)(potato applications)

Food Truck Kitchen Food Truck Kitchen LayoutsLayouts

Loaded Fries Loaded Fries (Poutine)(Poutine)

Sources for Best Practices Sources for Best Practices

Potato101.comPotato101.com Dr. Potato blog at Dr. Potato blog at

Idahopotato.comIdahopotato.com Foodservice ToolkitFoodservice Toolkit

BakedBaked MashedMashed FriesFries Hash brownsHash browns

Fitfrying.comFitfrying.com

Why Premium Oils?Why Premium Oils?1.1. FunctionalityFunctionality

Heat stability – Less smoking and no gunk build upHeat stability – Less smoking and no gunk build up Oxidative stability – Longer fry-lifeOxidative stability – Longer fry-life

2.2. Fry-life Fry-life Less oil purchased – lower annual costLess oil purchased – lower annual cost Fewer oil changes – reduced labor and safety riskFewer oil changes – reduced labor and safety risk Improved Sustainability – less waste and transportationImproved Sustainability – less waste and transportation

3.3. Government LegislationGovernment Legislation Menu labeling will bring greater attention to fats Menu labeling will bring greater attention to fats Restrictions on ‘bad’ fats Restrictions on ‘bad’ fats

4.4. Health ClaimsHealth Claims Zero trans fatZero trans fat Low saturated fatLow saturated fat

Flavor and Back of House Flavor and Back of House PerformancePerformance

Canola – Most stable at high heat and little Canola – Most stable at high heat and little to no scorchingto no scorching

Soy – Great for everything from Frying Soy – Great for everything from Frying applications to vinaigrettes and sauté applications to vinaigrettes and sauté applicationsapplications

Corn – Favored in the south for it’s color and Corn – Favored in the south for it’s color and flavor for fryingflavor for frying

Sunflower – While not much is available Sunflower – While not much is available Sunflower is a great healthy oil perfect for Sunflower is a great healthy oil perfect for frying…frying…

Sunflower OilSunflower Oil

Trenchermen – Canola OilTrenchermen – Canola Oil

ChicagoChicago

International Fried International Fried PotatoesPotatoes

Cal Pep – Olive OilCal Pep – Olive Oil

Europe, Asia, and OilEurope, Asia, and Oil

In Europe Canola Oil is leading oil used In Europe Canola Oil is leading oil used in restaurants for cookingin restaurants for cooking

In India Canola is valued for its heart In India Canola is valued for its heart healthy attributes and neutral flavorhealthy attributes and neutral flavor

In China Soybean Oil is most commonly In China Soybean Oil is most commonly usedused

While Olive Oil is popular it is still too While Olive Oil is popular it is still too expensive and temperamental to use expensive and temperamental to use for day to day usefor day to day use

TakeawaysTakeaways

Don’t try and dictate to customersDon’t try and dictate to customers Make it taste good firstMake it taste good first Use the highest quality ingredient Use the highest quality ingredient

for the highest quality end productfor the highest quality end product