Can you please give me more information on Yukon Gold potatoes? I just bought 60 lbs. of potatoes from a local Mennonite farmer here in South Western Ontario, Canada. I asked two or three times specifically for Yukon Gold—and the reply was “Yes, these are Yukon Gold”. After I got home I looked at the bag and it says “yellow fleshed” and I am not really happy and they are definitely not “Yukon Golds”. My understanding is that Yukon Gold is a type of yellow fleshed but very distinct look and taste.
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I love baked potatoes but tend to go overboard on the toppings, any suggestions for a healthier year?
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Do you have any slow cooker recipes for mashed potatoes and other tips for this kind of cooking?
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We eat potatoes, skins and all. Before eating all we do is wash them in clear water with a brush. Is that enough to remove any anti-sprouting agent that may remain on the potato?
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I run a small diner and we are looking to use homemade French fries as opposed to the frozen variety. I have seen all of the suggestions about blanching. I have two, two bay Fryolators. I am a 24 hours operation and we have very little time when the fryers are freed up, especially to blanch the volume we need. On an average week, we go through 500lbs of French fries. What other suggestions do you have in order to improve our quality and efficiency?
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Dear Dr. Potato, I understand that ballparks across the nation are upgrading their food choices. Where can I find some great potato dishes to go with a great game?
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I see a lot of tips on making fresh cut fries on the internet and some seem to conflict each other. Is there one best way to be successful at serving my customers a fresh fry?
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Does the www.idahopotato.com have a section just for consumer recipes?
I am a professional chef, do you also have food service potato recipes?
If I have potatoes and want to find a recipe for a scalloped potato casserole, is there a way to find more than just one on the web site?
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