How long can I hold mashed potatoes on my cafeteria line?
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I see “Yukon Gold” potatoes listed on menus and in food magazine recipes all the time now, does Idaho grow any of this variety and why has it become so popular?
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We prepare and bake 1,200 Idaho Bakers for our annual BAR-B-QUE. We normally wash them on Wednesday night and when they are dry we wrap in aluminum foil on Thursday and start baking on Friday morning, for serving that day. Would it be acceptable if we wash and wrapped on Wednesday night while the bakers are still wet and start baking on Friday?
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I have a friend who just added Gnocchi to his restaurant menu. There is a debate over using russets, red potatoes, or Yukon Golds. What do you recommend?
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Any thoughts on how to make Latkes using Idaho Potatoes?
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What do I do when I add too much salt to my Au Gratin Idaho® Potatoes?
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Recently I had a group of operators from Korea asked me about potato trends and also if I had seen anything unique that they might be able to take back to their country and try on customers for late night or breakfast/brunch.
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What can I do with my leftover baked potatoes?
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Why are restaurants still wrapping their potatoes in foil?
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