1. Idaho Potato Commission

2. Start with the right potato…

3. When asked about potato growing regions, nearly 9 out of 10 consumers mentioned Idaho. Source: TRD Frameworks National Survey

4. Popularity of Potatoes in USA Per capita disappearance/consumption Per capita disappearance/consumption Potatoes Potatoes 113.1 pounds total, 76.7 pounds processed 113.1 pounds total, 76.7 pounds processed Note, on average it takes 2 pounds of fresh potatoes to make 1 pound of frozen fries Note, on average it takes 2 pounds of fresh potatoes to make 1 pound of frozen fries It takes 4 pounds of fresh potatoes to make 1 pound dehy It takes 4 pounds of fresh potatoes to make 1 pound dehy Idaho produces 1/3 rd of the total crop Idaho produces 1/3 rd of the total crop Starches Starches Potatoes 113, Rice 35, Pasta 25, Beans 6.1 Potatoes 113, Rice 35, Pasta 25, Beans 6.1

5. 71% of Foodservice potato volume can be fried

6. HOW TO MAKE THE BEST FRESH CUT FRENCH FRIES When ordering, start with the right potato When ordering, start with the right potato Potato quality characteristics profile Potato quality characteristics profile Length, shape (oval), shallow eyes Length, shape (oval), shallow eyes –No. 2 grade tastes the same as No. 1 –No. 2 has less yield but may be more economical Variety Variety –Russet Burbank traditionally preferred in foodservice –Ranger, Alturas, Umatilla, Russet Norkotah –Chipping potatoes, Yellow flesh

7. WHEN YOU RECEIVE POTATOES, CHECK THEM High solids are key to a perfect fry High solids are key to a perfect fry Measurement ratio of starch to water Measurement ratio of starch to water –21% is ideal. Test to check on specific gravity Combine 1 cup of salt with 9 ½ cups of water in a clear container Combine 1 cup of salt with 9 ½ cups of water in a clear container Add a potato. High solids potato will sink to the bottom. Low solids potato will float. Add a potato. High solids potato will sink to the bottom. Low solids potato will float. Page 37 Foodservice Toolkit

8. NOT ALL POTATOES ARE STORED ALIKE Potatoes stored too cold make lousy fries with dark streaks Potatoes stored too cold make lousy fries with dark streaks Under 40ºF the starch converts to sugar Under 40ºF the starch converts to sugar Ideal storage for fresh fries usage is 55ºF Ideal storage for fresh fries usage is 55ºF A simple test A simple test Use the diabetic strips for glucose urinalysis. Cut the raw potato in half, place strip on interior surface and take a reading. If dark brown, it contains sugar! Use the diabetic strips for glucose urinalysis. Cut the raw potato in half, place strip on interior surface and take a reading. If dark brown, it contains sugar! Page 21, 27 Foodservice Toolkit

9. RECONDITIONING If you find that the potatoes delivered to you were stored too cold: If you find that the potatoes delivered to you were stored too cold: Place in a dark, well ventilated room at 60- 70ºF for 5-7 days Place in a dark, well ventilated room at 60- 70ºF for 5-7 days This will burn off much of the sugar This will burn off much of the sugar You can also blanch the cut potatoes in hot water (170ºF) for several minutes to leach out the sugars You can also blanch the cut potatoes in hot water (170ºF) for several minutes to leach out the sugars Page 29, Foodservice Toolkit

10. PREPARATION OF POTATOES Take out of storage Take out of storage from a dark, cool area from a dark, cool area Check your cutting blades Check your cutting blades and replace if necessary and replace if necessary Cut the potatoes into strips Cut the potatoes into strips rinse in cold water and place in chilled water (iced is ok during the summer) rinse in cold water and place in chilled water (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) to the water add citrus acid (2 tbs to gallon) or vinegar (1 tbs) to the water Spin dry before blanching Spin dry before blanching

11. CRISPER FRENCH FRIES Blanch potatoes in hot oil to pre-cook before peak periods: Blanch potatoes in hot oil to pre-cook before peak periods: Russet Burbank, Ranger, Umatilla, Alturas Russet Burbank, Ranger, Umatilla, Alturas 325ºF for three to five minutes - 9/32, 3/8 and 7/16 325ºF for three to five minutes - 9/32, 3/8 and 7/16 Russet Norkotah, Russet Norkotah, 300-325ºF for five to seven minutes 300-325ºF for five to seven minutes Doneness test: bend not break Doneness test: bend not break Page 28 Foodservice Toolkit

12. CRISPER FRENCH FRIES Once blanched, Once blanched, Cool to room temp in uncovered containers, then refrigerate Cool to room temp in uncovered containers, then refrigerate Final fry at 350ºF for 2 to 4 minutes Final fry at 350ºF for 2 to 4 minutes Suggest using a timer, once ideal is determined Suggest using a timer, once ideal is determined The primary purpose of frying is to remove moisture or to cook the potato The primary purpose of frying is to remove moisture or to cook the potato Page 36, one step frying Foodservice Toolkit

13. OTHER FRY TIPS Overfilling fry basket results in limp fries Overfilling fry basket results in limp fries Do not leave finished fries in basket over fryer Do not leave finished fries in basket over fryer Salt away from the oil Salt away from the oil Dont bag loose fries until ordered Dont bag loose fries until ordered Filter and change oil frequently Filter and change oil frequently Pages 28,29, 35 Foodservice Toolkit

14. TYPICAL YIELDS Using 80 count Russet Burbank Using 80 count Russet Burbank 38.2 pounds total 38.2 pounds total 97.9% yield after cutting, with skin on 97.9% yield after cutting, with skin on 51.1% yield after frying 51.1% yield after frying Labor time of.9 hours Labor time of.9 hours to wash, trim, cut, blanch, fry and serve to wash, trim, cut, blanch, fry and serve Oil usage of 2.5 lb Oil usage of 2.5 lb Total fry time around 5 min Total fry time around 5 min

15. TYPICAL FOOD COSTS Fresh potato is 80% of total, rigid container is 13 to 15%, the remaining balance is oil Fresh potato is 80% of total, rigid container is 13 to 15%, the remaining balance is oil The selling prices The selling prices At one day events or stadiums for fresh cut fries typically run 10-12% cost, At one day events or stadiums for fresh cut fries typically run 10-12% cost, Amusement parks are 13-20%, Amusement parks are 13-20%, Non-commercial and QSRs are 18-23% Non-commercial and QSRs are 18-23% Conclusion: fresh cut fries are profitable! Conclusion: fresh cut fries are profitable!

16. CONSUMER EXPECTATIONS Hot product Hot product Length Length Attractive color Attractive color Good flavor Good flavor Crispness Crispness Homemade appearance Homemade appearance

17. OPERATOR WANTS Consistent quality Consistent quality Maximum yield Maximum yield Quick preparation Quick preparation Minimum oil usage/breakdown Minimum oil usage/breakdown

18. ADDED BENEFITS Using and listing Idaho® potatoes on menu adds value four ways* Using and listing Idaho® potatoes on menu adds value four ways* Increased sales Increased sales Premium pricing Premium pricing Differentiation Differentiation Quality halo effect Quality halo effect *Brand value assessment study by the Boston consulting group

19. WHAT WE LEARNED TODAY Test for high solids Test for high solids Test for detecting refrigerated potatoes Test for detecting refrigerated potatoes Method of reconditioning potatoes Method of reconditioning potatoes Tips on preparation - sharpness of cutting blade, keeping potatoes white when stored in water, frying with half empty baskets for crisp product Tips on preparation - sharpness of cutting blade, keeping potatoes white when stored in water, frying with half empty baskets for crisp product Use Idaho russets for the best fries Use Idaho russets for the best fries

20. WHO SPECIFYS IDAHO FOR FRESH CUT FRIES? Gourmet Burger/Sandwich Concepts Gourmet Burger/Sandwich Concepts Five Guys, Wingstop, Elevation, Mooyah, Wings N Things, Steak Escape, Might Fine, Meatheads, Burger Fi, Burger Monger, Cheeburger Cheeburger, Good Times, Penn Station, Pirmati Bros, South Philly Steak & Fries Five Guys, Wingstop, Elevation, Mooyah, Wings N Things, Steak Escape, Might Fine, Meatheads, Burger Fi, Burger Monger, Cheeburger Cheeburger, Good Times, Penn Station, Pirmati Bros, South Philly Steak & Fries And, surprise… In N Out (7 of 12 months) And, surprise… In N Out (7 of 12 months) Many other chains and independents: Many other chains and independents: Houstons, Teds Montana Grill Houstons, Teds Montana Grill

21. Food Trucks: helping shape what we will find on the menu at our favorite restaurants, now and in the future…

22. Food Truck Menus (potato applications)

23. Food Truck Kitchen Layouts

24. Loaded Fries (Poutine)

25. Sources for Best Practices Potato101.com Potato101.com Dr. Potato blog at Idahopotato.com Dr. Potato blog at Idahopotato.com Foodservice Toolkit Foodservice Toolkit Baked Baked Mashed Mashed Fries Fries Hash browns Hash browns

26. Fitfrying.com

27. Why Premium Oils? 1. Functionality Heat stability – Less smoking and no gunk build up Heat stability – Less smoking and no gunk build up Oxidative stability – Longer fry-life Oxidative stability – Longer fry-life 2. Fry-life Less oil purchased – lower annual cost Less oil purchased – lower annual cost Fewer oil changes – reduced labor and safety risk Fewer oil changes – reduced labor and safety risk Improved Sustainability – less waste and transportation Improved Sustainability – less waste and transportation 3. Government 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. Health Claims Zero trans fat Zero trans fat Low saturated fat Low saturated fat

28. Flavor and Back of House Performance Canola – Most stable at high heat and little to no scorching Canola – Most stable at high heat and little to no scorching Soy – Great for everything from Frying applications to vinaigrettes and sauté applications Soy – Great for everything from Frying applications to vinaigrettes and sauté applications Corn – Favored in the south for its color and flavor for frying Corn – Favored in the south for its color and flavor for frying Sunflower – While not much is available Sunflower is a great healthy oil perfect for frying… Sunflower – While not much is available Sunflower is a great healthy oil perfect for frying…

29. Sunflower Oil

30. Trenchermen – Canola Oil

31. Chicago

32. International Fried Potatoes

33. Cal Pep – Olive Oil

34. Europe, Asia, and Oil In Europe Canola Oil is leading oil used in restaurants for cooking In Europe Canola Oil is leading oil used in restaurants for cooking In India Canola is valued for its heart healthy attributes and neutral flavor In India Canola is valued for its heart healthy attributes and neutral flavor In China Soybean Oil is most commonly used In China Soybean Oil is most commonly used While Olive Oil is popular it is still too expensive and temperamental to use for day to day use While Olive Oil is popular it is still too expensive and temperamental to use for day to day use

35. Takeaways Dont try and dictate to customers Dont try and dictate to customers Make it taste good first Make it taste good first Use the highest quality ingredient for the highest quality end product Use the highest quality ingredient for the highest quality end product