Q. I’m hoping you can help me out with your potato knowledge. We are a fresh soup producer and buy our potatoes (Burbank and Norkotah varieties) peeled, ¾” diced and rinsed in an anti-browning agent. At times we experience “hard” potato complaints from our customers. Through internal testing we see a small percentage of potatoes that have a waxy texture on the outside but are cooked through on the inside. Is it one variety over the other, could the sodium metabisulphite solution cause this or is it age of the crop?
Q. I am a cook of more than 45 years, and my mom for more than 80 years, and she is still a great cook. Within the past few months I have noticed the potatoes are tasteless, lumpy and mealy. After so many disappointments, we have decided that we might as well buy boxed potatoes. Although, I sure will miss my baked potato. What happened????
Q. Are the baked potatoes I eat, bad nutritionally?
Q. How long will it take a potato to turn green when exposed to light?
Q. I have forgotten which episode and cannot find it on his website but Dr. Oz said not to eat leftover baked potatoes and gave the reason(s). Do you have any idea what he was talking about? I usually eat one-half of a baked potato one night and the other half the next night.
Q. I took the potatoes out to cool last evening and left water in pot overnight, graniteware. When pouring water out this morning it was a vivid green color!? Typically of course I drain the water and cool in pan so I’m clueless if time overnight “greened” the water or exactly what happened? Please help!
Q. Do very many Idaho Potato Growers grow organic potatoes?