Properly Washing Potatoes

December 17th, 2014

 

Q. 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?

Read the rest of this entry »

The 5 Biggest Mistakes You Can Make When Baking Potatoes

December 15th, 2014

1. Thinking that all russets are the same-

When plant scientist Luther Burbank came up with a few seeds in his garden that were different from the rest I am sure he had no idea that this particular variety would become the most popular variety for baking, year after year with consumers. Especially when planted in an ideal climate with mineral rich volcanic soil which is found in Idaho. The result of this high solids (starch) low moisture baker is a dry and fluffy potato. There are many russets on the market. Idaho requires, by law, that the particular variety be labeled on the bag or box. Often, when someone calls into our office and says “the potato just doesn’t cook up like it used to” I find that they were not aware of all the varieties out there or that russets come from as many as 40 different states. So ask for Idaho® potatoes and look for the “Grown in Idaho” seal on the packaging. If you like a moister potato, try the Russet Norkotah variety.

Read the rest of this entry »

How To Thicken Mashed Potatoes

December 5th, 2014

Q. How do I thicken up watery mashed potatoes?

Read the rest of this entry »

I Like To Experiment And Try New Recipes For Mashed Potatoes Every Thanksgiving

November 25th, 2014

Q. I like to experiment and try new recipes for Thanksgiving, especially with mashed potatoes and I prefer to cook with fresh rather than frozen. Any ideas I can try?

Read the rest of this entry »

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?

Read the rest of this entry »

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?

Read the rest of this entry »

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.

Read the rest of this entry »

Make Ahead Scalloped Potatoes

November 10th, 2014

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

Read the rest of this entry »

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?

Read the rest of this entry »

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

Read the rest of this entry »