Q. I have several packages of hash browns in my garage refrigerator freezer. I noticed that the freezer is not keeping them frozen solid. They are soft, but still very cold and have ice crystals. Is there a risk with cooking and eating them? If so, what specifically would be the concern?
Q. I recently saw an article on Salad Bars 2 Schools and wondered if the Idaho Potato Commission has done anything with hot food bars or ways to introduce fresh potatoes into the school system?
Q. We used to have just one choice of a side with our bundled meals and that was fries. Now we have lots of side dish options and I think I have discovered why my food costs have been climbing… the fries were much more profitable than offering a side salad or fruit. How can I get my profits back up?
Q. Are there any suggestions you might make for Valentine’s Day if I choose to stay at home and fix dinner for my significant other?
A. There can be lots of love in serving Idaho potatoes for a special meal for Valentine’s Day. For inspiration, and to get you thinking outside the box, how about this clever picture that we shot a while ago:
Some of my favorite varieties for special occasion are fingerlings from Idaho. Check out these recipes:
Q. I am looking for some information and advice on our red B size 1 grade raw potatoes we boil. We parboil the potatoes in pots of water for approximately 25-30 minutes depending on size. We test using a fork to see how the potato falls off the fork. We then place on cookie sheets (use cold water to spray over when placed on sheets) and put in our walk in cooler (38 degrees) overnight to slice and spin in a machine the next morning.
Q. 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.
Q. I placed some unwrapped Russet potatoes and sweet potatoes in the oven to roast. During the roasting process the oven failed and when I removed the potatoes they were only slightly cooked. My guests continued the process and finished cooking them in the microwave. We do not know at what point the oven failed in the process. Do we have any health concerns? The potatoes were eaten by my guests? I know I have read about food poisoning/botulism from improperly prepared potatoes.
Q. My French fries are cooking up really dark and the potatoes don’t look that fresh. What should I look for?
Q. I love baked potatoes but tend to go overboard on the toppings, any suggestions for a healthier 2015?
Q. Do you have any slow cooker recipes for mashed potatoes and other tips for this kind of cooking?
A. Certainly. However I think the easiest way to make mashed Idaho® potatoes ahead of time is to boil the peeled and cut potatoes (1 ½ inch to 2 inch size diced) and drain once fork tender and then add a little lemon juice to keep from oxidizing along with warm milk and butter. Then add to a slow cooker and keep them warm on a low setting. Just stir and serve.
Here are some other slow cooker ideas for potatoes: