Ask Dr. Potato

What temperature should I use to keep pre-baked potatoes warm in a roaster oven for about 4 hours? There will be about 18-20 potatoes.

Should I leave my potatoes whole or cut them into chunks for boiling peeled russet potatoes for a potato salad?

If I leave peeled potatoes in water overnight, will they lose their vitamin C?

What is the best way to store Idaho potatoes at home?

My potatoes were green all the way to the center and not just the skins, which is common when exposed to sunlight. Are these safe to eat and how do I prevent this from happening in the future? As it happened to all the sizes, even the ones deep in the soil not exposed to the light.

I read your Q and A about washing the potatoes and putting them in the oven the night before a work lunch. Would you poke them the night before or in the morning before turning the oven on? Just worried about getting gray streaks through my potato.

Can I use an electric roasting pan to keep russet potatoes warm after baking?

I want to make potato latkes. I want to prep the potatoes including grinding them up in the food processor ahead of time. I will have to travel with them for two hours and latkes are only good as soon as you fry them. What can I do to keep the potato batter from turning brown?

Can I bake a potato and bacon at the same temperature in the oven for breakfast? I thought I saw a breakfast stuffed potato and egg recipe from Mr. Food a couple of years ago and want to try this over the holidays.

I bought some Yukon gold potatoes this weekend because my mother bought some and mashed them up and she said they tasted earthy. I figured she had purchased a lesser brand or something so I purchased some Yukon gold and made mashed potatoes too. I think they were Sieverson Yukon golds. Anyway when done they looked right but they tasted EARTHY...ish. Why is this happening? They were peeled before I boiled them, so I didn't leave any dirt on them. Do you know why they are tasting earthy?