I can't find information about cooking potatoes in a potato bag in a convection oven? I know that traditionally the bag has been used for microwaving potatoes, however, I would like to know if there is any other heat source besides the microwave where I can use the potato bag.
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We had an interesting thing happen with a hamburger casserole. As usual, I peeled and thinly sliced the potatoes. The casserole was baked, covered, with browned ground beef and two soups. I added a little water. About half of the potato slices didn't cook thoroughly; they were crunchy. What happened?
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My husband just brought home a handful of the first baby potatoes and one of them is as solid as a rock and won't cook. What caused this?
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We are planning on serving baked potatoes at an upcoming wedding and I will need approximately 150 potatoes. We are going to use extra-large potatoes (like you can get at Costco). We will have access to 3 ovens, each with only 2 racks. It appears from your website that the most effective way to bake is without foil. We intend on wrapping them after baking and storing in an insulated cooler to keep warm until ready to serve. Questions: Is it okay to rub oil on them prior to baking so the skins will not be dried out? And, can we stack the potatoes 2 high on each rack in order to get 50 potatoes in? We intend baking them at 450°F - how long will we need to keep them in the oven?
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I'm heating a ham in the oven at 250°F. How long will it take to cook baked potatoes at the same time?
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I have potatoes that have been prepared for baking, by being washed, poked, a drizzle of olive oil, salt and pepper, and wrapped in foil. But, the steaks got put in the freezer and can't cook them for 24 hours. How can I store the pre-cooked baking potatoes for 24 hours?
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What is the best temperature to bake a one-pound meatloaf and three Idaho potatoes? I only have one oven and I want to serve them both at the same time.
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I am a student of food and I have volunteered to be on a local television show to talk about how much I love Idaho potatoes as well as demonstrate how to make them. Any tips that might help me get through this and look like an expert?
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Can I boil my potatoes with skin on 2 days before I make potato salad? Using whole potatoes?
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Can I slice potatoes with the skin on, wrap in foil and keep in the refrigerator without the potatoes turning gray or black. I will be grilling them 4-5 hours after prepping them
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