What size potato should I buy for my restaurant? I serve baked, homemade mashed and home fries (you know those cut up potatoes cooked on a griddle or flat top with onions and sometimes peppers or mushrooms).
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At a conference I overheard a chef say she was moving potatoes into the salad bowl on her menu, but never caught the rest of the conversation. Besides the obvious, potato salad... what might she have been talking about?
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I know people sing the praises of the perfect Idaho® French fry or mashed potatoes as a comfort food, but have you ever heard of fully grown adults getting so worked up about a potato dish at a restaurant that it becomes a special occasion, just to experience it week after week and year after year? Surely ruminating on favorite potato dishes is good for the creative soul.
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We have a restaurant an hour away from us that serves floppy raw fries. They’re cut like potato chips; about 1.5mm thick and deep fried just enough to be done. They’re dripping in grease and almost soggy. My husband is having a fit for me to make him some. I don’t have a deep fryer, just my trusty iron skillet about 3″ deep. Can you please tell me how to cook them? The internet is full of recipes for crispy fries, from what I’ve read people hate soggy fries, but they’re absolutely out of this world!!! We bought a mandolin v slicer to cut them on. What cooking method would you recommend?
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Why did my baked potatoes turn brown on the inside when they were baked? We baked a large order of baked potatoes for fundraising events using convection ovens. We baked at 425 degrees F for about 1 hour 15 minutes to 1 hour 30 minutes. Most of the time they turn out great but the last batch were 90 count potatoes and turn brown on the inside. We normally only use the 100 count sized potatoes.
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Is it ok to eat potatoes that have turned green? A friend told me that they read on the internet that a green potato is poisonous and to immediately throw it out. He also said they taste bitter when green.
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We want to preserve our fresh cut fries and have been told to submerge them in a bath of cold water with E233 to preserve the freshness. What are your comments on how effective this method would be?
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I’ve noticed that some chefs call for the same size potato for multiple uses, kind of an all-purpose size. They typically call for an Idaho® Russet. As a culinary student I find this confusing… it seems like it would cost more to buy a big potato when you are just going to cut it up.
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Could you kindly direct me to the portion of the Commission’s website where your “Technical Reports” are listed?
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I love potatoes and can’t get enough of them when I eat out. Are there restaurant concepts where potatoes get the respect on the menu they deserve?
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