like why? flour chips and ‘fries’ simply don’t taste like potato. now as i understand it, potato flour has a little wheat/corn substance mixed with it. it’s supposed to store better and longer than whole spuds. but you still need a machine to fashion thin chips or uniform fries. it’s probably easier to peel and chop whole potatoes into wedges. you still need to refrigerate flour products before cooking. with whole spuds, the only constraint i can think of is cold storage (even refrigerated whole potatoes turn bad.) but with better transport, that’s not supposed to be a problem. i mean, fish are caught, landed, and transported straight to markets and restaurants, aren’t they?
I thought breaded fries were coated with wheat flour and maybe corn starch.
ETA: Potato flour was used to make real good donuts.
Potatoes freeze very well, and the shelf-life of the raw ones is measured in months, if stored properly (cool & dark).
I suspect if restaurants use potato flour “fries” and “chips”, it’s for some kind of flavor or cooking uniformity rather than for shelf life reasons.
Most of the time I see potato flour in things though, it’s as rather small-proportion ingredient- as a binder or something, not as a primary ingredient.
It is common as a gluten-free wheat flour replacement, and also for Passover items that need flour, but can’t use regular flour.
War? Isn’t there still room for a possible diplomatic settlement?