Can you tell me a little bit about potato cooking chemistry?
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How do you make a baked potato at home that tastes as well as those you get from your favorite restaurant? My wife and I have tried everything…bake time, oven temp, size of potato etc. They still suck big time! What are we doing wrong?
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Is there any kind of a test that I can do in my operation to be able to tell if the raw potatoes I receive will fry up properly?
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The price I am charged for my frozen fries has gone up a couple of times during the last year and fresh potatoes are a bargain right now. So I am thinking about converting over to fresh Idaho French fries to save money and give my customers something they will really like. How much will I save?
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What is the best way to prepare mashed potatoes for 200 people for a sit down dinner?
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How many fresh Idaho® potatoes do I need to prepare fresh cut fries?
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Any suggestions for using potatoes to replace pasta in a recipe?
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My Grandmother told me that they eyes of the potatoes are poisonous and I shouldn’t eat them, is this true?
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I would like to start my own business: fresh cut potatoes and gravy, along with maybe hamburgers or hot dogs. I need to know the best way to get crispy French fries from fresh cut potatoes. I need to know the procedure, what is the best type of oil to use, and, in your opinion, what is better to use: regular potatoes or organic potatoes?
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Someone told me that my potatoes have too much sugar in them and that is why they fry up dark. They said I need to “re-condition” the potatoes. Can you tell me what exactly this means and how long it takes?
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