Can you tell me approximately when the potato skin as an appetizer actually came to be on restaurant menus?
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Can you give me anything “new” to try with Idaho® Fingerling potatoes besides roasting or putting in a potato salad?
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Can you give me anything “new” to try with scalloped potatoes?
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I am an editor working on a Better Homes and Gardens cookbook. How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water?
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I love artichokes almost as much as I love potatoes. Any recipe ideas?
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I have some great variations on potatoes including one with wild mushrooms, several with cheese mixed in and even one with colorful vegetables blended in to give the mashed a real brightness. How can I dress up my Idaho® potato side dishes when they are served to a guest?
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High volume budget steak houses seem to have put together a lot of combo meal deals lately. How can they afford to do this?
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How to potato growers store their potatoes? Can I duplicate this?
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Can you explain the term “specific gravity” when it comes to Idaho potatoes? People have told me I need to look for a potato with high solids or specific gravity to make decent fresh fries.
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This time of year my potato supplier says that it’s natural to have potato bruising. What exactly does that mean? What causes it?
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