My French fries are cooking up really dark and the potatoes don’t look that fresh. What should I look for?
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I love baked potatoes but tend to go overboard on the toppings, any suggestions for a healthier year?
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Do you have any slow cooker recipes for mashed potatoes and other tips for this kind of cooking?
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We eat potatoes, skins and all. Before eating all we do is wash them in clear water with a brush. Is that enough to remove any anti-sprouting agent that may remain on the potato?
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How do I thicken up watery mashed potatoes?
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I like to experiment and try new recipes for Thanksgiving, especially with mashed potatoes and I prefer to cook with fresh rather than frozen. Any ideas I can try?
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Dr. Potato, why do I love Waffle House-style hash browns more than ones I make at home? What do they do to the food service version that makes them so good? Are they partially dehydrated? Or maybe seasoned with some kind of chemical? I mean the shredded kind that come in boxes, not the deep-fried QSR formed hash brown.
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Do I have to blanch my potatoes, to make scalloped potatoes ahead of time?
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