The global french fry map is rapidly being redrawn, and the Middle East is emerging as a critical new center of gravity. Long reliant on massive imports—staggering figures that hit 500,000 tons annually in Saudi Arabia alone—the region is now witnessing a strategic shift towards localization.

In this exclusive interview, we sit down with Abdulmohsin Aljarallah, General Manager at Al-Jouf, a state-of-the-art french fry manufacturer in Saudi Arabia. Abdulmohsin shares his remarkable journey, detailing how a simple idea evolved into a high-speed, multi-million dollar operation backed by the Saudi Vision 2030.

Discover:

• The double-digit market growth driving this regional boom.
• The surprising reality of three potato growing seasons in Saudi Arabia and the push for agricultural self-sufficiency.
• How agility, strategic partnerships, and a sharp focus on quality are helping Al Jouf compete with global giants like McCain and Lamb Weston.
• The role of advanced technology and AI in minimizing waste and maximizing efficiency in the desert.

If you’re tracking global food trends, supply chain shifts, or the immense untapped potential of the Middle Eastern agricultural sector, this is a story you can't afford to miss. Join us to learn how Al Jouf is building "The French Fries of the Middle East."

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What if you could produce a crispier french fry, slash your energy bills, and increase your product yield—all by "drilling" microscopic holes with electricity? Today, host Mike DeLong sits down with Mark de Boevere, the founder of Pulsemaster, to discuss the "disruptive magic" of Pulsed Electric Field (PEF) technology. Based in the heart of the Netherlands' potato country, Marc and his team are transforming the industry from the inside out—literally.

By applying precise electrical pulses to potatoes, PEF technology targets the cell membranes, creating minuscule openings that lead to:

• 40% less cutting force for smoother surfaces and less breakage.
• Reduced oil absorption for a healthier, crunchier bite.
• Shorter blanching and drying times, optimizing the entire production line.

From massive 100-ton-per-hour industrial systems to compact "plug-and-play" pilot units, PEF is no longer a futuristic concept—it's the new global standard for efficient, high-quality potato processing.

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In this episode of Tater Talk, Mike DeLong sits down with Zach and Colton Troyer, fourth-generation potato farmers and co-founders of Folkland Foods, to unpack what it really looks like to bet the farm—literally—on organic agriculture and vertical integration.

The Troyer brothers share how a family legacy rooted in potato farming and food manufacturing evolved into a bold new venture: building a clean-label, organic frozen French fry brand from the ground up in an industry dominated by global giants. From transitioning hundreds of acres to organic production, to launching a retail brand, to building and operating their own manufacturing facility, this conversation digs into the grit, risk, and long-term thinking required to pull it off.

Mike, Zach, and Colton dig into:

This is a candid, behind-the-scenes look at entrepreneurship, agriculture, and manufacturing—told by founders who are living it every day. If you’re interested in food, farming, brand-building, or what it takes to build something meaningful from the ground up, this episode delivers.

n this episode of Tater Talk, Mike DeLong sits down with Marty Abbott, Founder and President of Incentive Management Group, to dig into one of the most overlooked drivers of ROI in manufacturing: state, county, and local incentives.

With nearly 30 years of experience helping manufacturers reduce capital investment costs by 7–15%, Marty breaks down how incentive strategies really work—and why most companies only capture a fraction of what’s available. Using a real-world case study from McCain Foods’ $250M Burley, Idaho expansion, Marty explains how early planning and disciplined incentive management helped unlock more than $26 million in incentives, including capital offsets and workforce training funds.

Mike and Marty explore:

If you’re considering a plant expansion, greenfield project, automation investment, or large-scale training initiative—especially in food, potato processing, or adjacent manufacturing—this conversation will change how you think about incentives and project ROI.

In this episode of Tater Talk, Mike “The Fry Guy” DeLong sits down with Matt Price, President & CEO of Teton Valley Brands, to talk about what it really takes to build and scale a food manufacturing business.

They dig into Matt’s journey from venture-backed startups to potato chips, why strategy and resilience have to be baked into a company’s DNA, and how Teton Valley is pairing Idaho potatoes, smart partnerships, and differentiated products to grow profitably.

From manufacturing realities to tallow-fried innovation, this conversation is a real-world look at building a brand the hard way — and doing it right.

In this episode of Tater Talk, Mike “The Fry Guy” DeLong is joined by Jack Grote, who leads business development at The Grote Company, to talk about personal growth, professional evolution, and what it really takes to build a food processing equipment business that lasts.

Jack shares the origin story of the Grote Company — from a pepperoni slicer created for a Midwest pizza chain to a global family of brands serving potatoes, protein, bakery, and beyond for more than 50 years. The conversation digs into the company’s guiding philosophy of “leading with love” and agape capitalism — the belief that business can be profitable while still putting people, integrity, and community first.

Mike and Jack explore Jack’s own journey from public accounting to custom equipment sales, why food processing is full of some of the smartest people you’ll ever meet, and how perception challenges continue to affect talent recruitment across the industry. They also dig into Grote’s Lifecycle Initiative, aftermarket strategy, and how proactive service, training, and equipment insight are helping potato processors run more efficiently today.

The discussion spans global growth, innovation in potato equipment, labor challenges, modernization of peelers, specialty products like curly fries, and why efficiency and yield recovery matter more than ever in today’s market. Jack also reflects on the responsibility that comes with having his family name on the business — and how that shapes how he shows up at work and in his community.

It’s an honest, wide-ranging conversation about values, innovation, and the future of food processing — with plenty of potato talk along the way.

In this episode of Tater Talk, Mike “The Fry Guy” DeLong sits down with Dan LeBlanc, a 25-year French fry processing veteran and the new Director of Industry Insights at Potatoes New Brunswick, as he shares his journey, the evolution of the industry, and valuable lessons for young professionals entering the potato industry.

In this episode, Mike “The Fry Guy” DeLong interviews the SoilTech founder Ehsan Soltan and dig into how a simple farmer wish list evolved into a data-driven platform reshaping modern potato production. From sensor durability to data reliability in harsh field conditions, they break down the engineering realities behind building tools that actually work for growers, processors, and supply-chain teams.

You’ll get a practical, behind-the-scenes look at the technical decisions, field-tested failures, and validation steps that transformed SoilTech from a startup idea into a trusted agtech partner across the potato industry.

In this episode, they cover: