My fresh fries keep turning out limp, do you have any suggestions?
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We are an Irish pub and want to participate in our local township beer and food festival. Any suggestions on what to serve at our booth?
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Do you have any suggestions for serving potatoes at our local charity events?
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I am starting a new concession business. I want to provide the absolute best Idaho® French fries this market has ever seen. Can you help? We’re starting a new gourmet burger concept featuring hand-cut fries. We are already capitalized for several locations and I want to be sure that we get the preparation method for our fries PERFECT from the start. With a simple basic menu, we want to do a few things perfectly, including making the VERY BEST hand-cut fries in the market.
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How do I know if I’m really getting Idaho® potatoes?
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I noticed that the CIA (Culinary Institute of America) in St. Helena recently held a nutrition conference called Produce First! Any thoughts on how I can make potatoes more center of the plate?
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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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