Unable To Blanch My Fries, What Do I Do?

November 21st, 2014

Q. 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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Headed to the Ballpark? Dr. Potato Tells You Where to Find the Best Potato Dishes

November 13th, 2014

Q. 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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Waffle House Hashbrowns

November 13th, 2014

Q. Dr. Potato, why do I love Waffle House-style hash browns more than ones I make at home? What do they do to the food service version that makes them so good? Are they partially dehydrated? Or maybe seasoned with some kind of chemical? I mean the shredded kind that come in boxes, not the deep-fried QSR formed hash brown.

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Make Ahead Scalloped Potatoes

November 10th, 2014

Q. Do I have to blanch my potatoes, to make scalloped potatoes ahead of time?

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Is There One Best Way To Make Fresh Cut Fries For My Restaurant?

November 7th, 2014

Q. 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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Potato Chips

October 15th, 2014

Here are three things you can do right now, I promise, that will improve how your home made potato chips turn out and one bonus idea!

Calabrian Licorice Idaho® Potato Chips

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Consumer Potato Recipes

October 13th, 2014

Q. Does the www.idahopotato.com have a section just for consumer recipes?
Q. I am a professional chef, do you also have food service potato recipes?
Q. 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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What Size Potato Should I Buy For My Restaurant?

October 3rd, 2014

Q. 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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Moving Potatoes Into The Salad Bowl

September 28th, 2014

Q. 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?

A. Here are a couple of possibilities… left over potato bread torn and used in a Caresse salad with tomatoes or russets cut into 1/2 inch to 3/4 inch cubes, deep fried and dusted with Parmesan or Romano or other dry style grated cheeses. Mixing greens, thinly sliced cooked beets and whole fingerlings, boiled in apple cider vinegar or chicken broth can make a great tasting salad.

Here are some other thought starters…
Instead of a Chinese Chicken Salad that has gluten noodles how about swapping out potatoes instead? What about other chicken potato salad choices?

Japanese Potato Salad Hi-Res-smaller size

Or a layered formal potato salad on flat-bread:
Or vegetarian:

Now get creating!


Potato Poetry

September 26th, 2014

Q. 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.

Idaho Potato  Fries

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