Ivory crisp for nicer chips

Agricultural Research, Sept, 2004 by Richard G. Novy

Not just any old potato can be used for making potato chips. For one thing, a chipping potato needs to have a desirable ratio of starch to sugar, and this balance has to persist throughout cold storage while the potatoes await processing. During storage, cool temperatures inhibit sprouting or development of rot or other diseases, but they can also speed the natural conversion of starch to sugar. The higher a potato's sugar content, the more likely that chips made from it will develop dark spots and a burnt flavor during frying.

A new variety, Ivory Crisp, developed from a seedling produced in North Dakota's potato breeding program, was selected and tested in the Northwest Potato Variety Development Program. Round and compact, with a starch-to-sugar ratio that makes for even frying, Ivory Crisp is perfect for chip-making. Tested in Idaho, Oregon, and Washington by state and ARS researchers, it's now ready for growers. Richard G. Novy, USDA-ARS Small Grains and Potato Research Unit, Aberdeen, Idaho; phone (208) 397-4181, e-mail rnovy@uidaho.edu.