Slurry for extending the hold time of potato products

A slurry comprising:

• water comprising about 50% to 70% by weight of the slurry;
• and
• a plurality of dry ingredients suspended in the water and configured to coat a potato product to extend the hold time thereof, the dry ingredients comprising:
• corn flour included at a first weight percent of the dry ingredients of from about 40% to 60%;
• corn starch included at a second weight percent of the dry ingredients of from about 5% to 20%;
• and
• dextrin included at a third weight percent of the dry ingredients of from about 10% to 30% and having a solubility of less than about 23%.

A slurry comprising:

• water;
• and
• a plurality of dry ingredients configured to coat a potato product to extend the hold time thereof, the dry ingredients comprising:
• corn flour included at a first weight percent of the dry ingredients of from about 40% to 60%;
• corn starch included at a second weight percent of the dry ingredients of from about 5% to 20%;
• and
• dextrin included at a third weight percent of the dry ingredients of from about 10% to 30% and having a solubility of less than about 23%;
• the dry ingredients suspended in a sufficient quantity of water to provide a Stein Cup viscosity for the slurry of about 5 seconds, the Stein Cup viscosity being a measure of time required for the slurry to pass from a cup, about 2-1/4" in diameter with a 2-1/2" discharge height, through an orifice of about 5/8" diameter.